These creamy scones with homemade strawberry jelly, still warm from the oven, are delicious with clotted cream. This way you want to enjoy a high tea just every day.
Today, the first part of the high tea with strawberry week. Every day a new recipe with strawberries, which eventually makes a perfect recipe box for a high tea. We start the week with scones with strawberry jelly. To make your own scones might scare you, but that's really not necessary. In fact it is so easy that if you ever start making them on your own, you always will make them yourself.
The strawberries are obviously freshly harvested from the garden. And therefore tastes really delicious, but the strawberries that are now in the shop are in season and also very tasteful They are real good to use in these recipes.
📖 Variations and substitutes
This recipe is really delicious, but if you want to adjust the recipe to your taste or replace an ingredient with something from your pantry, then I have some nice suggestions here.
- For a gluten-free variant, use gluten-free flour instead of regular flour.
- If you want to make strawberry jam with a bit more spice, add a chopped red pepper to the jam. That may sound strange, but a pepper flavor combines very well with the strawberries.
- If you can't get pectin, add the juice of 2 lemons to the jelly and the same amount of sugar indicated in the recipe.
- It is also nice to add vanilla flavor to the scones. To do this, mix 1 teaspoon of vanilla extract with the cold milk.
💭 Top tips
- Pectin will turn your cooked fruit into jelly. Strawberries don't contain much pectin. That is why you add some. If you can't get pectin, use the juice of 2 lemons and add that to the pan with strawberries.
- You put a cold plate in the refrigerator to see if the jelly has already thickened enough. After the specified time, remove the cold plate from the refrigerator and let a drop of jelly drip on it. If it solidifies immediately, your jelly can be turned off. If the jelly is still running, it has to cook for a few more minutes. Then test again and continue until the point is reached for the jelly to set immediately. In the meantime, put the plate back in the refrigerator so that it stays cold.
- Make the scones in the morning and keep them covered in the refrigerator on a baking tray. This way you only have to slide them into the oven to bake.
- You don't knead scones dough (or almost don't knead it). Otherwise the dough layers, which is a characteristic for good scones, would mix. Instead, you fold the dough. Also when cutting out your scone you press the cutter through the layers of dough. Do not turn the cutter because even in that case the layers will mix and the layered effect of the scones will be gone.
- Do not press the scones dough when it is on the baking tray. That way you get a scone that is really fluffy.
- To sieve the jelly, use a cheesecloth (a special cloth for sieving jam). You can also use a double folded tea towel, which of course has to be clean. A tea towel does absorb more jelly, so you have less jelly left.
- When sieving don't press on the leftover strawberries that remain in the cloth. Otherwise, your jelly will turn cloudy.
A good preparation makes the job a lot easier. And when you're in a hurry this steps can be done in advance.
- You can make the strawberry jelly up to one week in advance. Keep it in the refrigerator until use.
- You can make the scones on the day itself, but you don't finish them yet. Keep them covered on a baking tray that you put in the refrigerator until you bake them in the oven.
- Sterilize the jars and lids. You can do this by washing them in the dishwasher. You can also bring a pan of water to the boil and immerse the pots and lids in boiling water for 2 minutes. Put them upside down on a clean tea towel until use. If you are not using them for a longer period of time, then turn the lids on when the jars have cooled down.
- Weigh the flour, baking powder and salt and mix together in a bowl.
- Grate 2 tablespoons of butter that you have kept in the fridge and put it in the freezer for at least 15 minutes (that can also be done a few days in advance)
- Place 1/2 cup (120 ml) of milk in the refrigerator.
- Wash all strawberries gently under running water. Then de-crown the strawberries and cut them in half. Set aside 1 pound (500 grams) of half strawberries in a container. Halve the remaining 1/2 cup (100 gram) halves again.
- Prepare a bowl where you put a sieve in which a cheesecloth lies.
- Prepare the sterilized jars.
- Heat the oven to 400 degrees Fahrenheit (240 degrees Celsius) and put down a baking tray.
- Prepare a round cutter of 2 inch (5 cm) so you can work quickly and the dough remains cold.
⏲️ What to do with left overs?
Of course it can always happen that you have leftovers or that you don't use all your ingredients. Below are tips on how to use them.
- Provided the jars are properly sterilized and closed, this jelly can be kept in the refrigerator for one week. You can also freeze the jelly. In that case you can keep it for 3 months.
- Do you have any strawberries left? You can serve it as a starter: strawberries marinated with crème balsamic vinegar and served with ham, make a delicious bruschetta with marinated strawberries and cream cheese or delicious homemade strawberry ice cream.
🥘 Other delicious recipes
If you like this recipe you probably like these to:
- Charlotte with summer fruit, delicious with a high tea
- Strawberry cupcakes
- Apple jelly with lavender
- Plum jam with vanilla
Did you make this recipe? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Scones with homemade strawberry jelly
Strawberry jelly with pieces of strawberry
- 2½ cups strawberries for the jelly: washed, crowned, halved
- 1 cup water
- 2½ cups sugar
- 1 ounce pectin dry
- 1 cup strawberries for the filling: washed, crowned and cut into quarters
- 1¼ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter grated and cooled 15 minutes in the freezer
- ½ cup milk cold
- 1 tablespoon milk brush
- You put a cold plate in the refrigerator to see if the jelly is boiled enough before canning. After the indicated time you get the cold plate from the refrigerator and let a drop of jelly fall on the plate. If this stiffens immediately the heat can be turned of and the jelly is ready for further use. If it doesn’t stiffen, it still needs to cook for a few minutes, then test again and repeat as long as necessary until the point is reached that the jelly solidify immediately. Remembre to put the plate back in the refrigerator between the testing to to keep it cold.
Prepartion strawberry jelly with pieces of strawberry
- Sterilise the jars and lids and set them ready to fill.
- Wash the strawberries in water. Hull them and half. Weigh 1 pound (500 grams) of strawberrries and put in a bowl.
- Slice the remaining cup of strawberries (100 grams) in half, so you're strawberries are quartered. Put them in a second bowl.
- Put a sieve on top of a bowl. Put some cheesecloth in the sieve.
- Preheat the oven to 400 degrees Fahrenheit (240 degrees Celsius).
- Weigh the flour, baking powder and salt and mix them in a bowl. Set aside.
- Grate 2 tablespoons of cold butter and put the grated butter in the fridge for at least 15 minutes.
- Measure 1/2 cup (120 ml) milk and put in the refrigerator.
- Get your round cutter with a diameter of 2 inch (5 cm) and put aside.d
Strawberry jelly with pieces of strawberry
- Put the 2 ½ cups (500 grams) halved strawberries for the jelly in a pan together with the sugar, petin and the water. Cook for 15 minutes on low heat.
- Check via the cold plate method if the jelly is done (see tips)
- Place a cloth in a sieve and sieve the jelly.
- Mix with the strawberry pieces and pour into jars.
- Sift the bowl with the dry ingredients three times. This makes the scone even lighter.
- Rub the frozen butter through the bowl with dry ingredients until you get some sort of coarse breadcrumbs (pea size).
- Pour in the milk at once and mix until you get a sticky dough. The moister the dough, the lighter the scones will become!
- Place the dough on a lightly floured surface and lightly flour the top of the dough. To make the dough more homogeneous, knead the dough gently 4 to 5 times, until the dough feels soft. No more kneading!
- To get a layered effect in your scones, fold the dough by folding the top to the bottom. Do this a total of 4 to 5 times.
- Press the dough into a rectangle of about 6 x 4 inch, 1 inch thick (15 by 10 cm (2 cm thick)).
- Take the cookie cutter and press it into a bowl with flour.
- Press a scone out of the dough (do not turn the cutter otherwise the layers will mix) and carefully place the scones on a baking sheet.
- When all the scones are out and there is still some dough left, fold the remaining dough again and press some more scones with the cutter.
- Brush the top with milk and bake for 10 minutes in the hot oven.