Sultana scones with strawberry jam and clotted cream Archive
James Martin’s scones with homemade strawberry jam are perfect for relaxed weekend baking. You’ll need a sugar thermometer to make the jam.
Ingredients
- 500g/1lb 2oz jam sugar
- 500g/1lb 2oz strawberries, hulled and cut in half only if large
- ½ lemon, juice only
- 450g/1lb strong white flour, plus extra for dusting
- 5 tsp baking powder
- pinch salt
- 75g/3oz unsalted butter, plus extra for greasing
- 75g/3oz caster sugar
- 150g/5oz sultanas
- 2 free-range eggs, lightly beaten, plus 2 eggs for glazing
- 250ml/9fl oz milk
- 400g/14oz clotted cream, to serve
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