Scones with blackcurrant jam

Scones with blackcurrant jam

Based on 15 ratings
Sandra Schumann

Sandra Schumann

Contributor

Difficulty

Medium 👍

Preparation

25 min

Baking

12 min

Resting

25 min

Ingredients

2Servings
83⅓ g
blackcurrants
41⅔ g
gelling sugar (1:2)
58⅓ g
flour
tsp
salt
½ tsp
baking soda
8⅓ g
sugar
14⅛ g
butter
30⅞ ml
buttermilk
egg
sugar for sprinkling
tbsp
Cointreau (optional)
butter or cream cheese for serving
MetricImperial

Utensils

saucepan, hand blender, 2 jam jars, baking sheet, baking brush, oven, cookie cutter, parchement paper, cutting board, knife, large mixing bowl, rolling pin

How-To Videos

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How to prepare berries

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Homemade fresh strawberry jam

Nutrition per serving

Cal280
Fat6 g
Protein4 g
Carb50 g
  • Step 1/3

    For the jam, remove the currants from the stems, wash, and dry. With a hand blender, purée currants, gelling sugar, and Cointreau. Transfer to a saucepan over medium-high heat and boil for approx. 4 min. Transfer to clean jam jars, close, and allow to cool.
    • 83⅓ g blackcurrants
    • 41⅔ g gelling sugar
    • tbsp Cointreau
    • saucepan
    • hand blender
    • 2 jam jars

    For the jam, remove the currants from the stems, wash, and dry. With a hand blender, purée currants, gelling sugar, and Cointreau. Transfer to a saucepan over medium-high heat and boil for approx. 4 min. Transfer to clean jam jars, close, and allow to cool.

  • Step 2/3

    For the scones, preheat the oven to 200 °C/400 °F and line a baking sheet with parchment paper, if needed. In a large mixing bowl, mix together flour, salt, baking soda, and sugar. Cut the butter into cubes, add to flour mixture, and use your fingers to break up and coat butter until crumbly. Add buttermilk and form into a dough. Roll out the dough until 4-cm/1.5-inch. thick and cut out circles with a cookie cutter. Transfer to baking sheet leaving a little space in between each one. Beat the egg and brush the scones. Sprinkle each scone with a pinch of sugar and bake in the oven for approx. 20 min., or until golden brown.
    • 58⅓ g flour
    • tsp salt
    • ½ tsp baking soda
    • 8⅓ g sugar
    • 14⅛ g butter
    • 30⅞ ml buttermilk
    • egg
    • sugar for sprinkling
    • baking sheet
    • baking brush
    • oven
    • cookie cutter
    • parchement paper
    • cutting board
    • knife
    • large mixing bowl
    • rolling pin

    For the scones, preheat the oven to 200 °C/400 °F and line a baking sheet with parchment paper, if needed. In a large mixing bowl, mix together flour, salt, baking soda, and sugar. Cut the butter into cubes, add to flour mixture, and use your fingers to break up and coat butter until crumbly. Add buttermilk and form into a dough. Roll out the dough until 4-cm/1.5-inch. thick and cut out circles with a cookie cutter. Transfer to baking sheet leaving a little space in between each one. Beat the egg and brush the scones. Sprinkle each scone with a pinch of sugar and bake in the oven for approx. 20 min., or until golden brown.

  • Step 3/3

    Remove scones from oven and leave to cool, then serve with butter or cream cheese and homemade blackcurrant jam. Enjoy!
    • butter or cream cheese to serve

    Remove scones from oven and leave to cool, then serve with butter or cream cheese and homemade blackcurrant jam. Enjoy!

  • Enjoy your meal!

    Scones with blackcurrant jam

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