By popular demand.
Janet’s Saturday Jam Scones.
Reader Janet writes:
Every Saturday we would bake up for Sunday and the week, we weren’t allowed bake on a Sunday, I have been making these since I was a wee wan and never really measure anymore, but Mother says these are right…
You’ll need:
Ilb of self raising flour,
4oz marg or butter ( depends who’s coming for tea)
3oz sugar
1 well beaten egg
Either milk or butter milk if you have it (roughly half pint)How to:
Rub butter into flour until like fine breadcrumbs, add sugar, add beaten egg with milk (add milk slowly don’t drown the miller!) Shape gently into a ball and flatten slightly on a floured work top, cut out rounds, you can use a cleaned and floured jam jar of you don’t have fancy cutters
Chuck in sultanas or cherries if you want to,
Hot oven for ten minutes,
Serving suggestions:
Clotted cream and Mum’s homemade jam/jelly ;)
Pics via Janet.
Cream then jam.
The Devon way.
Proper order.
It’s a matter of great dispute in the West Country.
Next door neighbours Cornwall prefer jam on the scone first then cream.
Apparently this is also Her Majesty’s preferred option.
Funnily enough I rather like a damson jam with my cream tea but it can be devilishly hard to come by.
Always with Darjeeling though.
Marvellous.
you really have to make your own damson, same with logan berries or gooseberries
Is that how they are served up in Cork ? Warm, creamery butter, raspberry and then the clotted cream (which should be cellar, not fridge cold) .. delicious.. I’ll give my baking skills a go tomorrow.. thanks so much for this..
Classic SC-OWNS.
Looks deeeeeelishious. Can’t wait to knock up a few of these. Has to be raspberry jam for me with that cream though. Raspberry is the supervisor jam.
Supervisor? Superior.
More coffee clearly required.
my Mum’s strawberry has whole strawberries in it, she hasn’t made it in years , I’ll have to get the finger out next summer
Yep. Mine used to make it with nice fresh wexford strawberries. Simmering in a saucepan for hours, plenty of sugar, glass jars, plastic film on top and sealed with an elastic band. And me with a spoon taking slurps of it behind her back.
sounds delicious
I knew you couldnt be trusted, giggz
Ah sure i’m a sneaky one. The jam, hot, was better than the stuff that Owen McLove was eating it out of the jar. :-)
and your own mother too
Sgones
correct, see how I didn’t eh hem rise to Milly
oooh!
I’m going to try these immediately
but I’ll go savoury with some spicy chorizo + mature dubliner instead
if that’s ok with you
mah nyummmmm mah nyummmmm
tis :)
Marvellous Saturday morning headline by the way …
Didn’t know you were involved in the dairy industry Charger Mitty. Clotted Cream?
For you, I might have gone with Scone the Crows.
Scones in His Pockets.
Ta, Charger!
What, no baking powder or bread soda… How do they rise?
ooops its self raising flour
sorry maybe you could throw that in there BS ? apologies
I could do with some self confidence flour at the moment
smear yourself in clotted cream and watch the confidence rise ;)
and the wasps swarm
Wondering that meself
nice to see it in old money tho’
It gives it a real hand-me-down vintage to the recipe
in fairness
j, using these quantities, how many should you make from it?
Bout 13/ 16, I suppose, you want a decent size…I literally just counted how many I had on my tray in the pic
thanks
Christ they look good.
Just sitting in a car in Howth and waiting for somebody. Going into the Howth Market to try and find a scone now. Look tasty. Going to not follow your main rule though. Going to make these tomorrow on the holy day :) Thanks
sure they will probably taste better for it ;)
thanks :)
@rob
Nom nom nom nom nom.
These look yummy, Janet! I must try them out.
My mother used make these when I was younger. We could not get clotted cream, but my Mum was a dab hand at whipping cream to a good stiff texture. There was a discussion around the table as to the best way of topping, and the best jam. Dad was a traditionalist, and cream first, with blackcurrant jam (homemade of course). My Mum’s side were jam first (raspberry, preferably homemade but not always available) then the cream.
Some of us could not make up our minds, so it was one half one way, the other, the other way. Both scrumptious.
Dad said that putting the cream first allowed it to melt into the scone, making them even richer.
that’s a nice memory Slightly, sure there’s murder done over less lol,
our main divide in the family is porridge with sugar or salt,
it’s salt for me and Da, the rest of the softies like sugar…
I can take porridge either way. Granddad (Mum’s dad) is of Scottish descent, so salt is a must. Dad is from Cork, so more of a sugar man.
It reminds me of the story we had to do in school – Leite Dhonnacha Pheig. The father liked salt in his porridge, but complained that his missus did not put in enough. So one day as the porridge is simmering over the fire everyone who went past put in a handful of salt, knowing that the mother had not put in enough – although of course this day she did. Needless to say it ended up inedible.
One of the few comic pieces on the Irish curriculum.
+ a haon Slightly
We’re in the ‘sc-own’ camp, but it doesn’t mean that ‘sc-on’ is wrong. The Oxford English Dictionary describes both as correct. It often depends on how your elders spoke. Yoghurt is another example. The delights of different dialects!
Wouldn’t dream of sickly-sweet jam and cream. A plain, warm wholemeal brown scone with a knob of Kerrygold is just grand with a pot of Barry’s tea.
tis yogurt like joghurt, not eowgurt in our gaff,
Alick put up a deadly map yesterday of the vocal divides geographically
EweGort pronounced in an Ivan Yates Accent… Yeo (as in Yeoman) Gurt
Pronouncing it Yeo-gurt does not make us Ivan Yates followers. Shudder.
One thing this site needs to learn is diversity.
That was some jump. Tongue in cheek comment. Calm down.
Was a reference to Yatesie on an interview with UK TV when he was agriculture minister, and he kept talking about ‘yeos’ which was the pronunciation he used for ‘ewes’. The interviewer hadn’t a clue what he was talking about.
Tis
Yo! Gurt
Looks delish! Thanks
Any successful batch to report? I might breach the Sabbath and give these a go tomorrow. I’m surprised they only need 10 minutes in the oven. Mine normally take the guts of half an hour at 220°.
Are you preheating the oven Lily ? Also they aren’t huge these ones, you may make a more generous size scone :)
Pre-heating alright. Size looks similar. I can see in so if they look pasty, I’ll just leave ‘em in longer.
grand
Cream with your skowns … ara’ stop
afternoon tea notions, CoI carry on
Wouldn’t have happened in the house I was rared in
Just sayin
Anyway
Bake’Sheeters
What’s the Vegan alternative for eggs
Ta, V
We sometimes brought ones to church for the coffee after service and there was whipped cream in the coffee too and lovely rocks of brown sugar ! ;) So now
Mmm… I’d have become deeply religious if you were in my church, Janet.
I think we all would have, lilly
(possibly different reasons)
oh it still might have involved whipped cream
I hope the teenager hasn’t gone vegan on you, Frilly. Ground flaxseed is meant to do the trick.
Came out there during the week Lush
Vegan for the foreseeable
Wait’ll she learns Crispy M n’ Ms are out .·´¯`(>▂<)´¯`·
Saturday night takeout was the Tofu Vegan Noodle Box – most of it is still in the tub
You should see the state of the Vegan brownies there now – I was bent over laughing
I don't support her decisions
Apparently
I feel your pain V; BBC Good Food has a good section on easy vegan:
https://www.bbcgoodfood.com/recipes/collection/easy-vegan-recipes
are you vegan V ?
I tried a vegan menu for a week, it nearly killed me the effort, fair play
The boredom nearly killed me. But it was the fake chocolate that finished the job.
fake cheese that saw me pack it in
Ah I just can’t get with the vegan thing. Like I’m all for increasing the veggie intake and trying to eat less meat for dinner but even looking at a lot of vegan recipes gives me a headache.
Vegan chocolate. Shudder.
My bottom
The cook book has a working title ‘Punk Cork, the More Butter the Better’
Like Teenage crushes it won’t last
And won’t end well
Just this evening
Being told to soak the Lentils for tomorrow’s dinner
(Carrots, Curry powder Dried Coriander Tins of Toms, spoon of sugar)
Got a stomp off up the stairs – I’m mocking her apparently
Lads. I need a holiday.
I don’t care
Anywhere
I have a totally delicious vegetarian bolognese recipe if you’re interested V.
Really easy and seriously yummy.
Lash it up there Lush
Tis getting desperate now tbh
Even the dog is feeling it
The *bikkie bowl has festering sticks of Tofu
And she’s going into a snot
The heavy huffing part cryish whinge on loop now
* doggie equivalent special treats press/ drawer / tin
Same base as for a regular bolognese sauce:
1 carrot
1 onion
1 stick celery
Garlic to taste, I add 2 cloves;
– chopped up small and sweated off gently in a glug of olive oil.
Good lash of whatever red wine you’re having; simmer off the alcohol.
Tin of good (ideally Italian) chopped tomatoes;
500ml veggie stock (1 cube);
Simmer for 10 mins;
Add 100g red/coral lentils;
Tiny sprinkle of oregano;
Simmer for 20 mins or so;
Add a little water if necessary, depending on consistency you want.
Season to taste, and you’re done.
You can add chopped mushrooms at same time as the tomatoes if you want.
I sometimes add Chipolte tabasco too, for a bit of bite.
Nice with pasta; awesome with a couple of fried eggs on top.
I’m not vegetarian, but I love this stuff.
might give that a lash myself, ta Lushie
Cheers J.
Your ‘scowns’ are on my list at this end, but after recently receiving a Cadburys laden care package, I’m trying to moderate at the moment.
I think you can use chia seeds too Frill. You can also buy an egg replacement(??) in the free-from/healthy food part of the shop.
How the jaysus so I make a Chia seed Omelette
How the jaysus so I make a Chia seed Omelette
Or get a Lemon Curd together
Silken tofu and soy milk apparently.
Sounds fowl..(geddit?)
What – like mix them up, blend like?
In what proportions?
It’s a bottomless pit of recipes V, go with God:
https://blog.fatfreevegan.com/2007/09/vegan-omelette-for-one.html
Silken tofu and soy milk apparently.
Sounds fowl..(geddit?)
Is it 1 lb of self raising flour?
yes Peter,
I cut them out with a floured shot glass for dainty little bitey bits of deliciousness. And I wouldn’t use an egg normally; and mine go in a 220 oven for 15 minutes. I’ll throw in a bit of demerara sugar too. Or cheese and caraway seeds and some brown flour if they’re savoury.
If you’re vegan, you can make them with oat milk shaken up with a good slosh of rapeseed oil instead of the rubbing-in business – more of a drop scone, but who’s arguing?
oh might try the drop scone, does it stay aerated ?
Not sure what you mean, it’s a little floppier than a scone scone, but it doesn’t get much chance to stay anything before getting gobbled up.
sounds good
A big (´ε` ) to Mr S ( ˘ ³˘)♥
Who has suggested the title of the Punk Rook Book should
Probably be
No. 1 Best Seller
Put together a very handy Vegan Soda Bread
And even the Teenager is thrilled with the results
For the Drys;
I work to a 500 gm flour mix (ie. 250 plain 250 wholemeal, or 500 plain)
and between 50 – 150 gms of additions,( from chia seads or a mix of dried fruit, spices, sugar for a sweet bake)
tsp of bicab (+ tsp of salt for the savoury brown or half n’half)
and for the wets, a minimum of 420mls liquid, which always needs to be a cultured dairy to activate, buttermilk, Kefir whatever
So in gms; 500 plain, plus 70 golden sultanas + 50 golden castor
tsp bicarb
400 mils unsweetened Almond milk, 20 White Rice Vinegar; mixed (you should see it start to turn) you might want to jig this up or down, depending on your dough consistency
Remember Soda Bread is meant to be gooey and sticky
Turn out on to a well floured top, flour your hands as well btw
North to South, turn 90º
North to South, turn 90º
North to South, turn 90º and repeat until you have a soft dough that can form a sensible dome
into a well floured baking tin (I use an old cast iron base from a Tagine)
Section into quarters as per your Nanny’s and yer Mammy’s
Rest for 30 mins
then into a 200º oven for 30 minutes,
Leave on a cooling tray for about 20 mins
A great bake, that can be changed in an out, savoury to sweet,
and the crust from the one above was beyond savage