by Chef Stephen Fraser
FOR THE SCONE
- 200g butter
- 350g cake flour
- 75g caster sugar
- 150ml butter milk
- 1.5 eggs (75g)
- 15g baking powder
- 1/2 tsp salt
FOR THE STRAWBERRY JAM
- 500g strawberries
- 500g caster sugar
- 1/2 lemon
- 1/2 tsp vanilla paste or 1/2 a pod scrapped
- Pinch of salt
Over the years Lanzerac has become famous for our scones. Our scone recipe from Executive Chef Stephen Fraser is just in time for Mother’s Day, along with a delicious strawberry jam. Watch part 1 and 2 of the recipe on our Facebook and Instagram feeds to treat your family!
Serves: 8 people
Preparation Time: 50 minutes
Cooking Time: 20 minutes
Using room temperature butter, cut the butter into cubes. In a large mixing bowl, cream the butter and sugar together until it is mixed well and light and creamy.
Add the baking powder and salt to the flour, give it a quick mix and then stir the dry ingredients into the creamy butter mix. With clean cool hands, rub together the mixture resembles fine crumbs. Make sure your hands are cool, you don’t want the butter to melt.
Combine the buttermilk and the egg. Add this mix of buttermilk and egg to the bowl and mix well but not too much as it’s not a dough, you are just looking to combine it to a workable mixture. If it’s to wet add a little extra flour.
Next, flour your clean surface for the rolling of the scone dough. Flatten your mix until it’s about an inch high. Do not overwork this. Cut the inch high mix with a cookie cutter and place it onto a baking tray. A tip is to dip the cookie cutter in flour before each cut, this will ensure that the mix doesn’t stick to the cutter. Keep remixing the dough until you have used it all. You should get about 8 scones from this depending on the size of the cutter.
Place the scones in the fridge for 30 minutes before baking, it’ll firm them up and will help keep the round shape when baking.
Glaze scones with leftover 1/2 egg, and bake at 180’c for 20 minutes.
Ensure that strawberries are clean and destemmed. Cut the strawberries into small pieces, the size of them will determine the texture of the jam.
Place strawberries in large bowl, add the sugar, the lemon juice and then add the 1/2 lemon skin. Mix everything together until the sugar has desolved. Leave this mix to rest for an hour, or overnight in the fridge. The sugar will draw out the juices of the fruit.
After refrigerating, add this mix to a pot and place it on the stove on high heat. Add the vanilla and salt. Boil for 20-25 minutes while stirring continuously. If your jam is thick and the right consistency that you prefer, take it off the heat and let it cool down. Remove the lemon skin and let the jam cool. Enjoy on your freshly baked scones.