To test if the jam is thick enough, drop a drip of jam on the cold plate. If the jam runs out, it's not yet sufficiently concentrated. When the drop stiffens, the jam is ready. It can then be poured into the pots. Make sure you keep the plate cool in between if you need to try it out more than once.
After the jam has been poured into the pots, turn them upside down to ensure that no air is added (less decay)
Preheat the oven to 220 degrees Celsius.
Line a baking sheet with baking paper.
Sift the flour and sugar into a large bowl and crush the butter.
Put the milk and water in a bowl.
Halve the vanilla pod and scrape out the seeds and add them to the water-milk mixture.
Pour the milk into the flour mixture.
Cut the milk with a knife through the flour mixture to get a dough.
Turn the dough once on a floured surface and knead lightly until it is smooth.
Squeeze the dough into a square of 20 x 20 cm.
With a round cut-out shape that you first dip into the flour, press the scones out of the dough and place them on the baking sheet.
Form of the remaining pieces a new square and cut some extra rounds out of the dough
Bake the scones for 20 minutes.
Blackberry pear champagne jam
Wash the blackberries, drain well, remove the stalks and mix with the jelly sugar.
Mash the blackberries a little.
Peel the pear and remove the core. Cut the pear into small cubes.
Add to the blackberries.
Boil the fruits, together with the lemon juice and the champagne, on high heat.
Turn the heat to low and let the mixture simmer for 20 minutes while you keep stirring.
Check with the cold plate method whether the jam is done (see notes).
Fill the jam jars with the jam and turn them upside down. Let them cool to room temperature.