Introduction: Sourdough Jam and Cream Scones + How to Make Jelly (Jam)

Before we begin - what I call a scone and jam is known in North America as a biscuit and jelly. Confused? Who cares...let's enjoy this regardless of what it is named!

This jam and cream scone is just delicious with freshly made jam and whipped fresh cream. Great for two to have one Friday night to start the weekend off. If you make this really nice scone be sure to leave a comment and a pic.

Right lets start cooking!

Step 1: Ingredients for the Ferment

To make the ferment you will need:

  • 133 grams of flour
  • 30 grams of starter
  • 150 mils of water

In a bowl add all of the ingredients and give them a good mix, then cover with a tea towel and leave them at room temperature overnight.

Step 2: Ingredients to Finish the Scone

Firstly line the baking dish of your choice with baking paper, I used two ramekins and they worked well.

Now the ingredients to finish the scone are:

  • 1 teaspoon sugar
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon baking soda
  • 50 grams butter

Step 3: Mixing

In a clean bowl add the ferment mixture, butter and baking soda and give it a good mix.

Step 4: Adding Vinegar

Mix in the vinegar, then pour the batter into your baking dish and bake in a 180 degrees C or 356 degrees F oven for 40 minutes or until nicely cooked.

Step 5: The Cooked Scones

Once the scones are cooked, leave them to cool for 5-10 minutes then remove them from the dishes. Let them cool completely on a cooling rack.

Step 6: Making the Strawberry Jam (jelly)

To make the strawberry jam you will need:

  • 200 grams frozen strawberry's
  • 80 grams sugar

Add the frozen strawberry's and 1 tablespoon of water to a pot and heat until the strawberry's are soft.

Step 7: Boiling the Jam (jelly)

Once the strawberry's are soft mash them with a fork a little then add the sugar. Once the sugar is mixed in continue to boil until it has thickened up. Pour the jam into a bowl and leave it to cool.

Step 8: Putting It Together

Whip a little cream (enough to put in the two scones) and set aside. Cut the scone in half then spread on some jam and then add a dollop of cream on top. Cut the top in half then place back onto the scone so you can see the jam and cream peeking out.

Step 9: The Dollop in the Middle

Add a little more jam then dust with icing sugar and serve. I hope you enjoy :)

Comments

author
TracyM131 (author)2016-10-01

They look SO good! I am really intrigued about the sourdough aspect - is that a traditional recipe from somewhere in particular?

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