Scone Jammies - basic scone recipe

  • 3  ¼ cups all purpose flour
  • 2 tablespoons baking powder
  • 1/2 cup unsalted butter (keep cold)
  • 1/2 cup sugar
  • ¼ tsp salt
  • 1 cup half and half cream
  • 1/3 cup buttermilk
  • 1 lemon zested
  • raspberry jam
  • turbinado sugar for sprinkling

  • Preheat oven to 415F.
  • Combine in a large bowl - flour, baking powder, sugar and salt.
  • Zest lemon directly into bowl. Stir with a whisk to evenly incorporate.
  • Grate the cold butter into the flour mixture with a box grater. Mix in the butter well.
  • Mix cream and buttermilk together, and add vanilla.
  • Add the cream mixture to flour mixture and knead very gently just until dough holds together.  
  • Pat out onto counter and fold over a few times.
  • Cut into rounds and place on baking sheet lined with parchment paper.
  • Press centres down gently with a spoon to make a depressed area to hold the jam.  
  • Sprinkle with sugar.
  • Bake for 10-12 minutes.
  • Remove from oven, press the centers back down a little and add the jam of your choice.  
  • Bake for 5 more minutes.

Classic Lemon Curd

  • 24 egg yolks
  • 2 cups sugar
  • 500mL lemon juice
  • 2 lemons zested
  • 1/2 tsp salt
  • 1 1/4 lbs butter cubed

  • Whisk egg yolks and sugar in large pot
  • Add lemon juice, zest and salt
  • Cook over medium heat, scraping with a spatula until thickened. Stir in butter until incorporated.
  • Strain and chill

 

Scone Eggy Tarts 

  • Take your favourite scone or tea biscuit.
  • Hollow out the center a bit by pulling some of the dough out.
  • Crack a small or medium size egg inside the hole.
  • Sprinkle with grated cheese chopped chives and salt and pepper
  • Bake again in a 350 degree oven for 8 minutes or until egg is cooked to desired doneness!