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| As I get older, I find it fascinating how I remember some things from my past so vividly, while other seemingly important experiences have completely faded from my memory. Eating my first scone as a child I remember it like it was yesterday. We had flown to England to visit my grandparents who lived in Yeovil, and they had taken us on a day trip to explore Bath. In the afternoon we stopped at a restaurant for tea and scones. Small round scones were served on a pretty tiered cake stand, alongside pots of jam and a bowl of Devon cream. I remember splitting my scone in half and spreading each half with jam and lots of clotted cream. I couldn't stop eating them. The combination of a soft and flaky scone with sweet jam and the wonderful creamy richness of Devon Cream was delicious. And forever after, I like to eat my scones with jam. So I decided to make a scone that has the jam baked right inside the scone. No more cutting the scones in half and spreading them with jam after they are baked. They are great to eat on-the-go. And of course, they are excellent with a dollop of Devon Cream on top. Scones are easy to make. I don't use a mixer. I simply mix the dry ingredients together, cut in the butter, and then stir in the wet ingredients. It is important not to over mix the dough as you don't want a tough scone. Use cold butter and you can "cut" the butter into the flour mixture using a pastry blender, two knives, or even your fingertips. You can fill the scones with any flavor of jam or preserves, and it can be homemade or store bought. I have used my Homemade Raspberry Jam in this recipe which has a lovely tart and tangy raspberry flavor with just the right amount of sweetness. It is so easy to make and since this is a Refrigerator Jam there isn't any canning involved. | |||||||||||||||||||||||||||||||
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