A few days ago I almost died and went to the land of heavenly things.
The reason? Not money, or an unlimited supply of chocolate, or even the promise of an exotic holiday.
Raspberry jam. And scones.
And I don't usually post recipes, but on this occasion, I insist.
We're fortunate to have raspberry bushes in our back garden, and with the help of my little assistants (who devoured half the raspberries as I was trying to collect them), I gathered enough to make a few jars of jam.
And then, feeling adventurous I made scones as well.
Here are the recipes for both. I promise you will gain at least three pounds from all the scones and jam you will eat in one sitting. You can work it off later. Or not. Whatever.
4 cups mashed raspberries
4 cups sugar.
1 Use a very large pot.
2 When the jam reaches a full rolling boil it will double in volume.
3 Heat mashed berries until they reach a full rolling boil.
4 Boil 2 minutes.
5 Add sugar.
6 Stir well.
7 Bring to a boil, stirring constantly, boil for 2 minutes.
8 Remove from heat.
9 Beat with rotary beater for 4 minutes
10 Pour in sterilized jars and seal.
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 tablespoon milk
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
3. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.