2½cupsstrawberries for the jelly: washed, crowned, halved
1cupstrawberries for the filling: washed, crowned and cut into quarters
2teaspoons baking powder
2tablespoonsbuttergrated and cooled 15 minutes in the freezer
Prepartion strawberry jelly with pieces of strawberry
Sterilize 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 strawberries 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 ½ cup (120 ml) milk and put it in the refrigerator.
Get your round cutter with a diameter of 2 inches (5 cm) and put it aside.
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, pectin, 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 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.
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 off 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 solidifies immediately. Remember to put the plate back in the refrigerator between the testing to keep it cold.
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 ½ 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 ½ 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 inches (5 cm) so you can work quickly and the dough remains cold.