When I was in school, one of the first things that I learned how to bake in Home Economics was scones; then, three years later for my Home Ec practical exam guess what brief I pulled? Bread & Scones. I must have baked scones every weekend for a month, not that my dad complained, and by the end had pretty much mastered it.
For some reason this memory popped into my mind recently, and I realised that I hadn’t baked a batch of scones probably since the day I passed that exam, so I decided to go back to the kitchen and once again bake the first thing I ever learned how to bake.
And what’s the perfect accompaniment to scones? Why homemade jam of course! Autumn is the perfect time of year to learn how to make jam with an abundance of berries and fruit ripe and ready to eat (or to boil and set in jars!). So, this week I am sharing two recipes in one: simple scones and homemade fig jam!
Once you have mastered a basic jam and scone recipe there are loads of variations of both, such as apple and cinnamon scones with a pear jam or blueberry scones with a mixed berry jam; I will list some alternative recipe options at the end of this post for inspiration. Happy baking!
- 450g plain (or self-raising) flour
- 1 tsp baking powder
- 75g butter
- 60g caster sugar
- 2 large eggs
- 100 ml milk
- 3-4 ripe figs
- 5-6 plums
- 1 tbsp maple syrup
- 1 tbsp chia seed
- Sieve the flour and baking powder into a large bowl. Add in the sugar and combine using a wooden spoon.
- Add the butter and use you fingers to rub it into the flour until you have a breadcrumb consistency.
- In a separate bowl or small glass jug crack the eggs and whisk together with the milk. Set aside about a tablespoon amount or more for glazing.
- Make a well in the middle of the flour mixture and gradually add the milk and egg mix by pouring in a small amount at a time and mixing with a wooden spoon. Your dough should be slightly sticky in consistency for the best rise on your scones.
- Flour a clean work-top and turn out the dough onto it. Lightly knead and then use a rolling pin to roll it out to a thickness of about 2cm.
- Line a baking tray (you may need two depending on the size you cut your scones) with baking paper and lightly dust with flour.
- Use a round biscuit cutter (if you don’t have a biscuit cutter the rim of a glass or cup works just as well) to cut your scones and then place them on the baking tray. Repeat until all the dough has been used.
- Brush the tops of the scones with the egg mix from earlier and then place in a preheated oven at 200°C for 15-20 minutes or until the scones have risen and are golden brown on top.
- Place on a wire rack to cool, and store wrapped in a clean teatowel in an airtight container to stop them going hard. You can also freeze any extra scones as they defrost really well in a microwave.
- Start by halving the figs and using a teaspoon to scoop out the ripe fruit into a bowl. Pit the plums and cut into small pieces (the smaller the pieces, the smoother your jam will be).
- Place all the fruit in a saucepan with the maple syrup and cover with 1-2 cups of water.
- Bring to the boil and then reduce the heat and allow the mixture to simmer for about 10 minutes until the water has reduced and the fruit has softened.
- Use a whisk to stir and mash the fruit to a smooth consistency. Add the chia seeds and mix through completely.
- Add the mixture to a clean jar that has been sterilised with boiling water (this will prevent your jam from producing spores and going off).
- Allow the jam to completely cool before sealing the jar with a sterilised lid and placing in the fridge overnight to set.
Apple & Cinnamon Scones: Add ½ an apple finely chopped, 1 tsp cinnamon and replace half the sugar with brown sugar (30g caster sugar, 30g brown sugar).
Fruit Scones: Add 1 cup raisins, ½ cup sultanas and an optional ¼ cup mixed peel.
Chocolate Chip scones: Add ½ cup finely chopped milk chocolate and ½ cup finely chopped dark chocolate.
Blueberry scones: Add one cup of halved fresh blueberries.
Cheese Scones: Remove the sugar and instead add a pinch of salt, a cup of grated Cheddar and ½ cup parmesan cheese.
Mixed berry jam: Boil 2 cups of frozen mixed berries with 1 tbsp maple syrup and 2 cups water.
Pear Jam: Peel and finely dice 2 pears and boil with 1 tbsp maple syrup and 1-1½ cups water.
Apple and blueberry jam: Boil 1 cup of halved blue berries and one cup of finely diced peeled apple with 1 tbsp of maple syrup and 2 cups of water.