Big jammy scones
Most people like their scones with the jam spread on after they’ve been cooked but we like ours baked inside so it goes lovely and sticky on the top.
I make these often as we’ve always got most of the ingredients except the buttermilk, which is why I usually opt for the milk and lemon juice version - it works brilliantly.
Big jammy scones
Prepare: 15 minutes
Cook: 10 minutes
350g self-raising flour, plus more for dusting
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar, plus a little extra for sprinkling
1 tsp vanilla extract
squeeze lemon juice
beaten egg, to glaze
8 heaped tsp red jam
1 Heat the oven to 220°C, gas mark 7. Place the flour in a large bowl with ¼ tsp salt and the baking powder.
2 Using your fingertips, rub the butter into the breadcrumbs to make fine crumbs. Stir in the sugar then make a well in the centre.
3 Pour the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
4 Add the warm milk to the flour then using a round-bladed table knife, bring the mixture together to make a soft dough.
5 On a lightly floured surface, pat out the dough to a thickness of 4cm - don’t worry if the surface is craggy. Use a 5cm cutter to stamp out rounds, re-rolling the trimmings to make about 8.
6 Using your thumb, make a deep hole in the centre of each scone and spoon in the jam.
7 Brush the tops with a beaten egg, then transfer to a baking sheet. Scatter over a little more sugar and bake for 10 mins until risen and golden. Leave to cool a little (the jam will be very hot) and eat warm or at room temperature.