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Try this Masterclass recipe for Vanilla scones with balsamic jam, here are all the ingredients and essentials you need
Makes 10-12 scones. Products used:
- MasterClass Electronic Duo Kitchen Scales
- MasterClass Smart Space Mixing Bowl Set with Colander and Measuring
Jug
- MasterClass Non-Stick 39cm x 27cm Baking Tray
- MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan
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Ingredients:
- 500g self-rising flour
- 1 tsp baking powder
- 125g butter
- 100g golden caster sugar
- 1 tsp vanilla extract
- 1 egg - 125ml milk
- 300g strawberries
- 1 apple
- 4 tbsp balsamic vinegar
- 300g preserving sugar
RECIPE FOR SUCCESS
Full recipe & method
Method:
- Pre-heat oven to 190°C.
- Pour the flour and baking powder into a mixing bowl.
- Using your fingertips rub the butter into the flour to form a crumble.
- Mix in the sugar then add the egg, milk and vanilla extract.
- Mix together to form a dough. Transfer to a clean work surface dusted with a little flour.
- Press the dough down with one hand and push in from the sides with the other hand, this will compact the dough ready for cutting.
- Cut the scones out and place on a non-stick baking tray.
- Brush with a little beaten egg or milk and bake for 10-12 minutes.
- To make the jam, cut the strawberries into quarters and place in a heavy pan.
- Peel, core and dice the apple, then add to the strawberries.
- Add the sugar and vinegar before placing on a medium heat and cook for 20-30 minutes.
- Skim off any excess foam that appears on the top as it cooks, this is how you get a clear jam.
- Serve the scones with the jam and thick clotted cream.
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