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.