Rhubarb jam
Make a batch of sweet and tart rhubarb jam with our super simple, seasonal recipe. Add a touch of vanilla for a stunning preserve for spring
Sugared scones
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes about 8
Skip to ingredients
- 85g diced butter
- 350g self-raising flour
- ¼ tsp salt
- 1 ½ tsp bicarbonate of soda
- 4 tbsp caster sugar
- 200ml milkwarmed to room temperature, plus a splash extra
- crushed sugar cubesto decorate
Nutrition: per serving
- kcal283
- fat10g
- saturates6g
- carbs44g
- sugars14g
- fibre1g
- protein5g
- salt1.1glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Whizz butter into flour. Tip into a bowl and stir in salt with bicarbonate of soda and sugar. Using a cutlery knife, quickly stir in milk – don’t over-mix.
step 2
Tip out onto a lightly floured surface and turn over a couple of times to very gently bring together with your hands. Gently pat to about 1in thick, then stamp out rounds with a floured cutter. Pat together trimmings to stamp out more. Brush the tops with a splash more milk, then scatter with crushed sugar cubes. Bake on a baking sheet for 10-12 mins until risen and golden.
