An easy Strawberry Jelly with Scones recipe, doesn't that sound like a perfect treat for a High Tea? The strawberry jam is made with fresh strawberries, and the recipe is really simple. Serve the creamy scones still warm from the oven with clotted cream and a jar of strawberry jelly. After this, you want a high tea every day, that's for sure!
Easy Strawberry Jelly with Scones
Years ago, I once had a High Tea, and since then, I have been infected with the I love High Tea virus. A pleasant afternoon with friends and family. With delicious savory and sweet snacks. Every time different appetizers, but what is always a part of our afternoon tea table are scones. In winter, often scones with cranberry compote or Orange scones. And if I want to make it memorable, I make vanilla scones with blackberry pear and champagne jam.
In the summer and spring, I often choose strawberries as a side. And, of course, you can go for delicious scones layered with fresh strawberries, but what if you want to make everything in advance? Then this strawberry jelly with pieces of fresh strawberry is highly recommended. When you prepare the scones so that you only have to bake them, it becomes so easy!
What do you need for Homemade Strawberry Jelly Jam?
To prepare this Easy Strawberry Jelly with Scones, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog.
Ingredients Strawberry Jam
- Strawberries - Use fresh strawberries if you can get them. Strawberries are best in late spring and summer. Outside this time, they may taste watery. Replace the strawberries with red currants or raspberries for delicious fruit jelly.
- Sugar with Pectin - Use sugar with pectin or pectin crystals for this jam. It will make your jam bind quickly. Not all jams need to be thickened with pectin. Some varieties (such as apples or plums) contains much pectin. Jelly sugar makes thickening the jam so much easier. If you cannot gain the jelly sugar, add the juice of 2 lemons to the jelly and the amount of sugar indicated in the recipe.
- Flour - You can use regular all-purpose flour for making these scones.
- Milk - The milk in the dough gives the scones a creamy taste. You also brush the scones with milk so that they turn golden brown.
- Baking powder - Makes the scones rise. If you want to know more about baking powder and possible substitutes, you will find a blog about baking powder and baking soda here.
- Salt - Salt balances the flavor.
- Butter - The butter is grated and then frozen. This makes the butter cold, so you get butter flakes when the scones go into the oven. In there, the small butter packets melt, and water is released (butter consists of 18% water), which escapes as steam and makes the scones crispy and flaky.
How to prepare Fresh Scones with Strawberry Jelly
You can find a printable recipe with a step-by-step description at the bottom of this blog.
Preparation Homemade Scones
- Sift the flour, baking powder, and salt three times. This makes the scone even fluffier. Quickly rub in the frozen butter until you get coarse breadcrumbs. Pour in the milk and mix until you get a sticky dough. The wetter the dough, the fluffier the scones!
- Place the dough on a floured work surface and knead five times. Then fold the dough from left to right. Repeat this five times as well. You hardly knead scones dough. Otherwise, the layers would start to mix. So instead, fold the dough.
- Press the dough into a 4 x 6 x 1 inch (10 x 15 cm (2 cm thick)) rectangle. Press circles out of the dough with a 2-inch (5 cm) cutter and place on a baking tray. Do not press the scones dough when it is placed on the baking sheet. That way, you get a fluffy scone. Even when cutting, press the cutter through the layers of dough. Do not turn the cutter because the layers will also mix, and the flaky effect of the scones will be gone. Brush with milk.
- Bake for 10 minutes in a preheated oven at 465 °F (240 °C).
Preparation Strawberry jelly
- Put 1 pound (500 grams) of halved strawberries in the pan.
- Add the sugar and pour the water into the pan as well. Bring to a boil and cook for 15 minutes on low heat. Check whether the strawberry jelly is sufficiently gelled (with the cold plate method, see below).
- Pour the strawberries out of the pan onto a cheesecloth and let drain for 30 minutes. Use a cheesecloth (a special cloth for straining jam) to strain the jelly. You can also use a double-folded tea towel which, of course, should be clean. A tea towel does absorb more jelly, so you have less left over. When sifting, don't press the leftovers that are left behind. Otherwise, your jelly will become cloudy.
- Mix the drained jelly with the strawberry pieces and pour them into sterilized jars. Let cool to room temperature.
Serve the scones with the strawberry jelly and Clotted cream. You can find the cream at the larger supermarkets. And if you really can't buy it? Then mix five tablespoons of sour cream with four tablespoons of mascarpone (double the recipe if you need more).
These scones are delicious as part of a high tea. On this page, you will find delicious high tea recipes.
Cold Plate Method for Checking the Jam
Place a cold plate in the fridge for at least 1 hour. After the indicated cooking time, remove the cold plate from the refrigerator and let a drop of jelly fall on it. If it stiffens immediately, the heat can be turned off. If the jelly still runs, it should continue to boil for a few minutes. Then test again and continue until the point is reached that the jelly sets immediately.
Put the plate back in the fridge in between to keep it cold.
- If you want strawberry jam with a little more spice, add a finely chopped red hot pepper to the jam. That may sound strange, but a pepper flavor combines very well with strawberries.
- It is also lovely to add vanilla to the scones. Mix 1 teaspoon of vanilla extract with the cold milk.
Sterilize Jam Jars
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 jars and lids in boiling water for 2 minutes. Then, place them upside down on a clean tea towel until used. If you do not use them for a longer time, turn the lids on when the jars have cooled down.
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Easy Strawberry Jelly with Scones
Strawberry jelly with pieces of strawberry
- 2½ cups strawberries for the jelly: washed, crowned, halved
- 1 cup water
- 2½ cups jam sugar
- 1 cup strawberries for the filling: washed, crowned and cut into quarters
- 2 tablespoons butter grated and cooled 15 minutes in the freezer
- 1¼ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk cold
- 1 tablespoon milk brush
Ingredients you need per step are listed below the step in Italic
Preparation of strawberry jelly with pieces of strawberry
- Sterilize the jars and lids and set them ready to fill.
- Put a sieve on top of a bowl. Put some cheesecloth in the sieve.
- Preheat the oven to 465 °F or 430 °F
- Grate two tablespoons of cold butter and put the grated butter in the fridge for at least 15 minutes.2 tablespoons butter
Strawberry jelly with pieces of strawberry
- Put strawberries for the jelly in a pan together with the jam sugar, and water. Cook for 15 minutes on low heat.2½ cups strawberries, 1 cup water, 2½ cups jam sugar
- 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.1 cup strawberries
- Sift flour, baking powder and salt three times. This makes the scone even lighter.1¼ cups flour, 2 teaspoons baking powder, ½ teaspoon salt
- Rub the frozen butter through the bowl with dry ingredients until you get 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!½ cup milk
- 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!
- Fold the dough from top to bottom to get a layered effect in your scones. Do this a total of 5 times.
- Press the dough into a rectangle of about 6 x 4 inches, 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.1 tablespoon milk
- Scones - Make the scones in the morning and keep them covered in the refrigerator on a baking sheet. Then, you only have to put them in the oven to bake.
- Strawberry jelly - Provided the jars are properly sterilized and sealed, this jelly can be stored in the refrigerator for one week. You can also freeze the jelly. In that case, you can keep it for three months.