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 Langdale
Ingredients
- Golden Raisin Scones
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6 tablespoons
cold butter
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1 3/4 cups
self rising flour
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1 tablespoon
very fine sugar
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1 pinch
salt
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6 tablespoons
golden raisins
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1
egg, beaten lightly
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2 tablespoons
milk
- Apricot, Plum and Rose Petal Jam
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6
small yellow plums
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6
small apricots
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1/2 cup
sugar
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a generous sprinkling of dried rose petals
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1 teaspoon
vanilla extract
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1 tablespoon
lemon juice
Directions
- Golden Raisin Scones
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Preheat the oven to 425°F. Grease your baking sheet and line it with parchment paper.
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Sift your flour, sugar and salt into a bowl and rub in the butter with your fingertips until the mix is something like breadcrumbs.
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Mix in the raisins and then add the egg and milk and stir with a wooden spoon until your dough is soft.
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Shape the dough into a ball, press it down onto the cookie sheet and then cut into triangles.
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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
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Peel, pit and chop the plums and apricots into small chunks.
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Put the plums and apricots into a pot, add the rose petals, sugar, lemon juice and vanilla extract.
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Bring it to a slight boil and then simmer, stirring occasionally. Cook down for about an hour.
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Fill jar, let cool to room temperature, then screw on lid and place in refrigerator.
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