SCONES WITH PLUM AND PEACH FRESH JAM AND CLOTTED CREAM
(Serves six)
SCONES
225g plain flour
40g creamery butter
150ml milk
15ml caster sugar
JAM
300g fresh plums, stoned and sliced
200g fresh peaches, stoned and sliced
150g caster sugar
grated rind of one lemon
225g clotted cream
PREHEAT oven to 220c, 425f, gas mark 7. Pour the flour into a bowl, rub in the butter with fingertips then stir in the sugar. Add the milk a little at a time, kneed the mixture to a soft dough. Roll out to 3cm thickness, cut out the scones with a 4 or 5cm cutter. Place on a greased baking tray and bake for 12-15 minutes until golden. Cool on a wire rack.
Place the fruit and sugar in a heavy-based saucepan. Heat gently until the sugar has dissolved. Boil until thickened for about 10 minutes, stirring to prevent burning. Add lemon rind.
Split the scones and serve topped with the jam and cream. Any remaining jam will keep in the fridge for one week but it will not set like conventional jam.
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