Freshly Baked Fruity Scones with Homemade Strawberry Jam

Is there anything greater than the smell of freshly baked fruit scones?! My homemade strawberry jam from Bloom is finally making an appearance with these fruity buttermilk scones. 

Scones for me are a homely, comfort loving, hit the spot, maybe i’ll have just one more kind of food. I can’t remember when I had my first scone nor can I remember when I developed my keen love affair with these little beauties but they are always a winner for me! During my four years in St. Angela’s College Sligo there were a regular ‘hit’ in our somewhat glorious canteen. Home Economics teachers will know exactly what I am talking about here! :) 

Recently in one of my favourite blogs LovinDublin they voted quote ‘Hands down best Scones in Dublin - Keoghs Cafe’ on Trinity Street. While I am bias and I have yet to try these sensational ‘mouthwatering scones’ they do look (cough) quite on par to my humble fruit scones featured below. *Link to review (http://lovindublin.com/reviews/cafe/hands-best-scones-dublin-keoghs-cafe)*.  

This featured recipe is taken from Rosanne Hewitt Cromwell’s book Like Mam Used To Make. Take it from someone who buys cookbooks on a very regular basis and relies on them for my job that you can rarely find a cookbook where you fall instantly in love with everything about it. Every recipe in her book works. Every recipe is unique. It is my best buy recipe book. This book is a absolutely credit to her. I do not know how long it took her to complete but it is a beautiful work of baking art. As you may have already discovered I am a big fan. 

These are her Buttermilk Scones which I have adapted ever so slightly to my own taste. 

This recipe makes approximately 12 scones. 

Warning - they will not be around for long! 

Ingredients: 

450g plain flour 

1 tsp bicarbonate of soda 

1/4 teaspoon of salt 

85g caster sugar 

100g unsalted butter (cold, straight from the fridge)

280ml buttermilk 

1 teaspoon of vanilla extract 

75g mixed fruit (raisins & sultanas)

1/2 teaspoon of mixed spice  

Preheat your oven to 220DC/Gas Mark 7. Line two baking trays with parchment paper or grease with a little butter and a sprinkle of plain white flour. 

Sieve the flour, bicarbonate of soda, mixed spice and salt into a large bowl and stir in the sugar. 

Rub in the cold butter with your fingertips until it resembles breadcrumbs. 

Add the buttermilk, fruit and vanilla extract and mix until everything is all combined. Turn onto a lightly floured board and knead gently just to bring it all together. If it is too sticky add more flour to your work surface. Flatten the mixture to the same thickness of a scone cutter (3cm) and cut out rounds using a floured scone cutter. 

Place the scones evenly spaced on the prepared baking trays and brush the tops with the beaten egg. Finally I like to a cheeky tiny sprinkle to the top of each scone. 

Bake the scones in the preheated oven for 15-20minutes until risen and golden brown. 

Allow to cool on the baking trays for 5-10minutes. Serve with your jam, clotted cream and real butter. 

Bliss. 

Hope you enjoy :)

Rosanne also gives an important tip - when cutting the scones don’t twist the pastry cutter before removing it as this will stop the scones from rising properly!