I love afternoon tea. I think its that special feeling of sitting down with a hot cup of tea and enjoying a little plate of sweet treats to accompany. That makes these little darlings perfect especially with homemade jam. Be careful not to overwork your scone mixture, you want them to turn out lovely and light not solid little rocks!
When it comes to making berry jam, you can use any fruit you like. I really enjoy a good mixed berry jam with lots of sharp boysenberries and sweet blueberries. Up to you.
40 g butter, room temperature
225 g plain flour
1½ tbsp caster sugar
½ tsp salt
90 ml plain yoghurt
75 ml buttermilk
1 tbsp milk
1 tbsp plain flour
400 g raspberries, frozen
200 g caster sugar
1 lemon, rind and juice
For the raspberry jam, combine all ingredients in a saucepan and bring to the boil over a medium-high heat. Stir frequently until mixture reaches setting point, roughly 20-30 minutes see note. Set aside to cool.
Preheat oven to 220 degrees.
Place the butter in a large bowl and sieve in the flour. Using your fingertips rub the butter into the flour.
Stir in sugar and salt, then using a knife mix in the yoghurt and milk a little at a time. Once combined, lightly flour your hands and knead it all to a soft dough. Don't overwork.
Place dough onto a lightly floured surface and using a rolling pin roll to 2cm thick. Using a 4cm cutter cut out the scones. Place on a greased baking tray, brush the top with milk and spinkle a small amount of flour on top.
Bake for 13-15 minutes or until risen and golden brown. Transfer to a cooling rack for 5 minutes then serve warm with jam and whipped cream and of course a strong cup of tea.
To test setting point, while the jam is cooking place a couple of saucers in the freezer. Remove jam from heat and spoon a small amount onto a cold saucer. Return to the freezer for a minute, push jam with your finger - if it wrinkles its ready. If not, cook jam for a little longer. Test again, remove from heat and set aside to cool. Jam will keep in fridge for 1 month