|1kg self-raising flour
1 tsp baking powder
600ml pure cream (35% fat)
Extra flour for dusting
Extra milk for brushing
Mixed berry conserve
|250g strawberries, hulled, cut in half
250g blackcurrants, stalks removed
250g redcurrants or blueberries
1 vanilla pod, cut in half, seeds scraped
1 lemon juice and zest
1kg jam sugar
|Mixed berry conserve|
Mixed berry conserve
|1.||Pre-heat Oven on Fan Plus at 120°C.|
|2.||Place jars and lids into the Oven to sterilise for 20 minutes.|
|3.||Mix together the fruit and vanilla seeds, lemon zest and juice.|
|4.||Place the mixture in a food processor to puree. Add jam sugar and stir to combine.|
|5.||Remove sterilised jars from Oven and carefully fill 2/3 full with mixture.|
|6.||Place the jars onto a rack or into a perforated steam container on shelf position 2.|
|7.||Select: Combination mode Fan Plus at 150°C + 35 minutes + 0% moisture.|
|8.||At the end of the cooking time, remove the jars from the Oven and leave to stand for 5 minutes.|
|9.||Secure lids onto jars. Leave to cool at room temperature.|
|1.||Pre-heat Oven on Conventional at 200°C.|
|2.||In a large mixing bowl, sift flour and baking powder.|
|3.||In a separate jug, combine cream and buttermilk.|
|4.||Make a well in the centre of the flour and pour in cream mixture.|
|5.||Using a spatula or your hands, lightly bring together to form a wet dough.|
|6.||Dust kitchen bench with flour and gently roll out dough to a 3cm thickness.|
|7.||Cut out scones using a pastry cutter approximately 3-4cm in diameter.|
|8.||Place scones onto a greased baking tray with a small gap between each one.|
|9.||Allow offcuts to rest for a few minutes before re-rolling until all dough is used.|
|10.||Brush the tops of the scones lightly with milk before placing into the Oven.|
|11.||Bake on shelf position 3 for 25-30 minutes until golden brown.|
|1.||Serve scones with mixed berry conserve and crème fraiche.|
|· Cooking time will vary depending on the size of the scones.
· Scones can be baked and frozen.
· The mixed berry conserve can be substituted with a good quality store bought conserve.
· The sterilise crockery function can also be used to sterilise preserving jars.
· Conserve can be made successfully on an Induction cooktop. Place berries, lemon juice, zest and vanilla into a large heavy based saucepan on high heat, Induction setting 9. Once fruit has collapsed, add in sugar and boil rapidly for 10-12 minutes until foam dissipates.
To test if conserve has set correctly, place a tablespoon of jam onto a frozen saucer. It should set within 1-2 minutes.