Scones with Cream and Rhubarb and Rose Jam

Scones with Cream and Rhubarb and Rose Jam


Makes 4 x 250–300ml/9–10fl oz wide-mouthed jars

High tea, anyone? How do you eat your scone? For those of us who can’t decide whether it should be cream or jam first, then just go for the layered effect to appease all tastes and types.




120g/4¼oz self-raising flour, plus extra for dusting

A small pinch of sea salt

2 tsp caster sugar

25g/1oz unsalted butter, chilled and cubed

100–120ml/3 ½–4fl oz milk, room temperature

200ml/7fl oz double cream, lightly whipped

8 tbsp Rhubarb and Rose Jam (see instructions below) or jam of your choice



Preheat the oven to 220°C/200°C fan/gas 7. Line a baking sheet with baking paper and lightly dust with flour.

Mix the flour, salt and sugar in a large bowl and rub in the butter with your fingertips until it resembles fine breadcrumbs. Mix in a bit of the milk at a time with a butter knife until the mixture just comes together – it should not be too tacky but not too dry either.

Turn the dough out onto a lightly dusted surface and shape into a round, then flatten so that it’s about 2cm thick. Choose a round cutter 1cm/½in smaller than the diameter of your jars and gently twist and press into the dough to make 4 scones.

Place them close together on the prepared baking sheet and bake for 10–12 minutes until golden. Once ready, leave to cool before slicing in half. Put the bottom slices first into your jars, then cream or jam; stack the other half on top, followed by jam or cream. Dealer’s choice.



Ingredients for the jam:

1.3kg/3lb forced or field rhubarb, cut into 1–2cm / ½–¾in cubes

100ml/3½fl oz water

60ml/2¼fl oz lemon juice, freshly squeezed

700g/1lb 9oz jam sugar

1 tbsp rose water or ½ tsp rose extract

1 tbsp dried rose petals



Sterilise your jars and lids and place several small saucers in the freezer.

Place the prepared rhubarb in a jam pan with the water and lemon juice. Soften over a medium heat for 6–8 minutes, stirring often so that it doesn't stick and burn on the bottom of the pan.

When it becomes a pulp, bring to a rapid boil over the highest heat and stir through the sugar until it has completely dissolved. Return to a vigorous boil for 8–10 minutes, stirring intermittently. When the bubbles start to get heavier, remove from the heat and start set testing for a soft-set jam, where the jam slowly drops from your finger.

Once at the desired set, carefully skim off any scum, stir through the rose water and petals and ladle the hot jam into hot sterilised jars and seal. Store unopened in a cool, dark place for up to a year. Once opened, keep in the fridge and eat within 1–2 months.

Note: Rose can be an overpowering flavour, but not as ‘perfumy’ as you’d think if used wisely. Add a little at a time to suit your taste and make a note of how much you can handle.


About the book

Why settle for the same old jams when you could try something deliciously different?

Jams With a Twist will take your jam making to a whole new level. Liven things up with alcohol, essences, cordials, syrups, teas, spices, nuts, nibs and kernels. Go foraging for exciting new ingredients. Create double- and triple-layered jams. Float fruit, flowers and herbs in your jellies. Or treat yourself to classic jammy desserts made in jars!

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