Scones and Cheat's Raspberry Jam

You can't beat a nifty cheat to make your life that little bit easier.

  • Preparation Time50 mins
  • Cooking Time32 mins
  • Serves16
  • DifficultyEasy
375g self-raising flour, plus extra for dusting
1 tsp salt
2 tsp baking powder
2 tbsp caster sugar
75g cold butter, cubed, plus extra for greasing
175ml milk, plus extra for brushing
Clotted cream to serve

For the jam

200g raspberries
200g caster sugar

To make the jam, preheat the oven to 180°C, gas mark 4 and clean and sterilise a jam jar.

Place the raspberries and caster sugar in 2 separate ovenproof dishes. Bake in the preheated oven for 20 minutes. Pour the sugar into the raspberries and leave to cool completely before serving.

To make the scones, preheat the oven to 200°C, gas mark 6 and grease a baking tray.

Sieve the flour, salt and baking powder together into a mixing bowl and add the sugar and butter and rub together until the mixture resembles breadcrumbs.

Mix in the milk to make a dough, and knead a little until it becomes smooth.

Roll the dough out on a lightly-floured surface to about 1cm thick and cut out about sixteen 5-6cm rounds. Put the dough circles on the prepared baking tray and brush with a little milk. Bake in the preheated oven for about 10-12 minutes until risen and golden.

Serve the scones with the jam and some clotted cream.

Makes around 350g jam.

Recipe courtesy of Lisa Faulkner

Scones and Cheats Jam

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