Lemon Scones with Strawberry Jam

These lemon scones are soft, fluffy and moist. They are tender, flavourful and beautifully paired with strawberry jam.

Strawberry Jam:
3 lbs strawberries, washed and hulled (~ 9 cups)
4 cups sugar
⅓ cup lemon juice, freshly squeezed
1 Tbsp. butter

Lemon Scones:
3 cup all-purpose flour, unbleached
⅓ cup sugar
1 Tbsp. baking powder
1 Tbsp. lemon zest, freshly grated
½ tsp. sea salt
¾ cup butter, chilled and cut into small pieces
1 cup half-and-half cream
1 tsp. pure vanilla extract

For the Strawberry Jam:
In a large saucepot, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon. Add sugar and lemon juice, freshly squeezed, stir and bring up to a simmer for 2 minutes.

Add butter and bring to a vigorous boil, stirring often and cook for 10-20 minutes, periodically measuring the viscosity of the jamxdabbing a spoonful onto a plate and tipping the plate. Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam. Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to ¼” from the top. Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes. Remove jars with tongs and let cool upright. Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.

Any jars that do not achieve a proper seal should be refrigerated.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

For the Lemon Scones:
Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients until it resembles coarse meal. Stir together ¾ cup cream and vanilla and add to dough. Mix just until dough comes together.

Turn dough onto a lightly floured surface. Roll dough twice to an" thick, each time folding in half (this is the secret to a flaky scone). Roll dough to ¾-1” thick and cut desired shapes. Place on a greased or parchment-lined baking sheet and brush with remaining milk.

Bake for 15-18 minutes, until tops are nicely browned.