Saturday was my mum’s birthday. The thought had crossed my mind to make her a cake, but she’s not big on cakes, so I decided that a little afternoon tea would be the way to go. Scones and jam makes everyone happy – especially these buttermilk scones that I found in Masterchef Magazine a couple of years ago. For something a bit different, I whipped up a pot of the apple jam that I made at Christmas to give out as gifts. So here it all is – served with some whipped cream and the beverage of your choice (ours was white chocolate liqueur!), this will certainly leave your belly satisfied with enough room left for a delicious dinner!
Buttermilk Scones with Apple Jam
INGREDIENTS & INSTRUCTIONS
Apple Jam – cook and prep time about 1 hour, plus cooling time.
- 2 cups apple juice
- zest and juice of three lemons
- 1.5kg green apples
- 1.5kg sugar
- 1 ½ tsp ground cinnamon
Place apple juice, lemon zest and lemon juice in a large pot (make sure it’s deep – a stock pot for example). Then you need to core, peel and chop the apples into 3cm pieces (it’s best to peel and chop the apples one at a time and put straight into the lemon juice, as the lemon will prevent the apples from turning brown). Over a medium low heat, cook the apples for about 20 mins or until they have softened. Then add the sugar and stir with a wooden spoon until dissolved, then stir through the cinnamon.
Increase the heat to high and allow to boil for 20 mins, scraping off any scummy froth from the top. Once it has reached setting point *, spoon the jam into warm sterilised** jars then, put some squares of baking paper over the top (this will help prevent mould developing), screw the lids on and tip the jars upside down for 2 minutes. Then turn right way up and sit aside to cool. Store in a cool dark place until you’re ready to use. It’s also very tasty with pork (instead of apple sauce).
*To test for setting point, drop a teaspoon of jam onto a chilled plate (pop it into the freezer when you start cooking). Push the jam with your finger and if it wrinkles, it’s ready! ** To sterilise jars, wash in hot soapy water, rinse and place on a baking tray and put it into a 90°C oven until dry. If the lids are metal they can go in too, if they’re plastic, just leave them to soak in hot water.
Buttermilk Scones – cook and prep time about 25mins in total.
- 450g (3 cups) self raising flour
- 75g (⅓ cup) caster sugar
- ¼ tsp salt
- 150g unsalted butter, softened and chopped
- 125ml (½ cup) buttermilk plus extra to brush
- 1 egg
Preheat oven to 220°C (200°C fan forced). Combine flour, sugar and salt in a large bowl. Add the butter and using your fingertips, rub into the dry ingredients until it resembles breadcrumbs. In a separate bowl, whisk together the buttermilk and the egg until combined then pour into the flour mixture. Using a knife, stir until the mixture just comes together. The less you work the mixture, the lighter and fluffier the scone will be.
Turn the dough out onto a well floured surface and using your hands, pat until it’s around 2.5cm thick. Using a round 5cm pastry cutter, cut out the rounds then place on a baking tray lined with baking paper, roughly 3cm apart. Brush the tops of each round with a little bit of buttermilk and bake on the top shelf of the oven for about 12 mins or until risen and golden.