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Author Notes: This is a scone recipe from my grandmother, changed up a bit to include a sweet brush of milk and plump golden raisins. The jam recipe is something I threw together when I realized the plums on my tree were getting ripe and I had a few apricots and some dried rose petals lying around. It was my birthday and I wanted to bake something fun and memorable, and was quite delighted with the results. - Jesi Passepartout
Golden Raisin Scones
- 6 tablespoons cold butter
- 1 3/4 cups self rising flour
- 1 tablespoon very fine sugar
- 1 pinch salt
- 6 tablespoons golden raisins
- 1 egg, beaten lightly
- 2 tablespoons milk
- Preheat the oven to 425°F. Grease your baking sheet and line it with parchment paper.
- Sift your flour, sugar and salt into a bowl and rub in the butter with your fingertips until the mix is something like breadcrumbs.
- Mix in the raisins and then add the egg and milk and stir with a wooden spoon until your dough is soft.
- Shape the dough into a ball, press it down onto the cookie sheet and then cut into triangles.
- Brush the top of the scones with milk and then bake for 8-10 minutes, until they're golden brown.
Apricot, Plum and Rose Petal Jam
- 6 small yellow plums
- 6 small apricots
- 1/2 cup sugar
- a generous sprinkling of dried rose petals
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Peel, pit and chop the plums and apricots into small chunks.
- Put the plums and apricots into a pot, add the rose petals, sugar, lemon juice and vanilla extract.
- Bring it to a slight boil and then simmer, stirring occasionally. Cook down for about an hour.
- Fill jar, let cool to room temperature, then screw on lid and place in refrigerator.