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Fruit Scones and Blackberry Jam

Our scones get their natural sweetness from dried fruits, served with naturally-sweetened jam

Preparation time: 30 minutes plus proving and rising
Cooking time: 1 hour
Makes 8 scones and 3-4 jars of jam

  • No Refined Sugars

Ingredients

Scones:
450g self-raising flour
90g butter, chilled and diced
A pinch of salt
150g mixed dried fruits
225ml milk plus 2 tbsp for brushing

Blackberry jam:
700g blackberries
300g natural sweetener
2 lemons, juiced
2 tbsp pectin (or equivalent-sized sachet)

Method

1. To make the jam, wash the blackberries and place them (still wet) in a large saucepan. Gently heat and mash the fruit until you have your desired consistency. Bring the mixture to the boil and add in the lemon juice.

2. When the liquid is boiling, add in the sweetener and pectin and mix well to combine. Boil the jam for another 15-20 mins or until the sugar has dissolved and the mixture has thickened slightly.

3. Prepare your jam jars by sterilising them and then, when the jam is done, pour immediately into the jars using a jam funnel and seal tightly with the lids. Allow to cool completely before transferring to the fridge to store. Use whenever needed and keep for up to 3 months.

4. To make the scones, preheat the oven to 220ºc/200ºc fan/ gas mark 7. Combine the flour, butter and salt and rub between your fingertips until the mixture resembles breadcrumbs. Mix in the dried fruits and then gradually pour in the milk, using a butter knife to mix it into the flour mixture as you pour.

5. Work the mixture into a dough and then tip onto a floured surface. Making sure not to overwork the dough, roll it out slightly and then use a medium-sized pastry cutter to stamp out as many scones as you can. Make sure to flour the cutter and press straight down: if you twist the dough, it will stunt the rise. Use up all the dough and then transfer to a floured baking tray.

6. Brush the tops with the remaining milk and then bake in the oven for 12-14 mins or until risen and golden. Remove from the oven and allow to cool for 5 mins. Serve warm or cooled with clotted cream and the refined sugar-free jam.


 

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Preparation time: 30 minutes plus proving and rising
Cooking time: 1 hour
Makes 8 scones and 3-4 jars of jam

  • No Refined Sugars

Ingredients

Scones:
450g self-raising flour
90g butter, chilled and diced
A pinch of salt
150g mixed dried fruits
225ml milk plus 2 tbsp for brushing

Blackberry jam:
700g blackberries
300g natural sweetener
2 lemons, juiced
2 tbsp pectin (or equivalent-sized sachet)