Scones with Strawberry and Elderflower Jam, Clotted Cream

Recipe

Scones
225g soda bread flour
½ teaspoon baking powder
50g butter
35g castor sugar
1 egg
125ml buttermilk
1 teaspoon vanilla extract
1 egg yolk

Sift the flour and baking powder into a bowl. Add the butter and rub until the mixture resembles fine crumbs. ( For best results chill at this stage for an hour)
Add the sugar and mix well. Set oven to 190°C and lightly butter 2 baking trays.

Whisk the egg, buttermilk and vanilla together and add to the flour mixture Mix to a soft dough and place on a floured surface. Knead gently.
Roll to 2cm thick and cut into desired shapes and place on baking trays.

Brush the top with egg yolk and bake for about 20 minutes or until golden, risen and the bottom sounds hollow when tapped.

Strawberry and elderflower jam
500g strawberries
500g jam sugar or granulated sugar
1 tablespoon lemon juice
2 elderflower heads

If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved. Add the elderflower heads. Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached. Set aside to cool for 10 minutes. Remove the elderflowers. Spoon into sterilised jars, label and seal with wax paper and a lid.

Split the scones, add some jam and a little clotted cream.