Scones with blackcurrant jam

Scones with blackcurrant jam

8 ratings

Difficulty

Medium 👍
25
min.
Preparation
12
min.
Baking
25
min.
Resting

Ingredients

Servings:-12+
500 g
blackcurrants
250 g
gelling sugar (1:2)
350 g
flour
¼ tsp
salt
3 tsp
baking soda
50 g
sugar
85 g
butter
185 ml
buttermilk
1
egg
sugar for sprinkling
2 tbsp
Cointreau (optional)
butter or cream cheese for serving
Metric
Imperial
  • 500 g blackcurrants
  • 250 g gelling sugar (1:2)
  • 350 g flour
  • ¼ tsp salt
  • 3 tsp baking soda
  • 50 g sugar
  • 85 g butter
  • 185 ml buttermilk
  • 1  egg
  • sugar for sprinkling
  • 2 tbsp Cointreau (optional)
  • butter or cream cheese for serving

Utensils

  • saucepan
  • baking brush
  • oven
  • cookie cutter
  • hand blender
  • baking paper
  • 2 jam jars
  • cutting board
  • knife
  • large mixing bowl
  • baking sheets
  • rolling pin

Enjoy with

Earl Grey tea
Stick to the British tradition and serve your scones at an afternoon tea with a real classic.

Nutrition per serving

Cal
280
Protein
4g
Fat
6g
Carb
50g

Step 1/3

For the jam, remove the currants from the stems, wash, and dry. With a hand blender, purée currants, gelling sugar, and Cointreau. Transfer to a saucepan over medium-high heat and boil for approx. 4 min. Transfer to clean jam jars, close, and allow to cool.
  • 500 blackcurrants
  • 250 gelling sugar
  • 2 tbsp Cointreau
  • saucepan
  • hand blender
  • 2 jam jars

For the jam, remove the currants from the stems, wash, and dry. With a hand blender, purée currants, gelling sugar, and Cointreau. Transfer to a saucepan over medium-high heat and boil for approx. 4 min. Transfer to clean jam jars, close, and allow to cool.

Step 2/3

For the scones, preheat the oven to 200 °C/400 °F and line a baking sheet with parchment paper, if needed. In a large mixing bowl, mix together flour, salt, baking soda, and sugar. Cut the butter into cubes, add to flour mixture, and use your fingers to break up and coat butter until crumbly. Add buttermilk and form into a dough. Roll out the dough until 4-cm/1.5-inch. thick and cut out circles with a cookie cutter. Transfer to baking sheet leaving a little space in between each one. Beat the egg and brush the scones. Sprinkle each scone with a pinch of sugar and bake in the oven for approx. 20 min., or until golden brown.
  • 350 flour
  • ¼ tsp salt
  • 3 tsp baking soda
  • 50 sugar
  • 85 butter
  • 185 ml buttermilk
  • sugar for sprinkling
  • baking sheet
  • baking brush
  • oven
  • cookie cutter
  • parchement paper
  • cutting board
  • knife
  • large mixing bowl
  • rolling pin

For the scones, preheat the oven to 200 °C/400 °F and line a baking sheet with parchment paper, if needed. In a large mixing bowl, mix together flour, salt, baking soda, and sugar. Cut the butter into cubes, add to flour mixture, and use your fingers to break up and coat butter until crumbly. Add buttermilk and form into a dough. Roll out the dough until 4-cm/1.5-inch. thick and cut out circles with a cookie cutter. Transfer to baking sheet leaving a little space in between each one. Beat the egg and brush the scones. Sprinkle each scone with a pinch of sugar and bake in the oven for approx. 20 min., or until golden brown.

Step 3/3

Remove scones from oven and leave to cool, then serve with butter or cream cheese and homemade blackcurrant jam. Enjoy!
  • butter or cream cheese to serve

Remove scones from oven and leave to cool, then serve with butter or cream cheese and homemade blackcurrant jam. Enjoy!