Scones with jam and cream – a sugar-free recipe
Light and fluffy basic scones topped with fruity jam and a good dollop of thickened cream – the country classics don’t get much better than this. I remember weekends on the farm when mum and I would bake scones and take them to my dad and brothers who were either fencing along the scrub line, rounding up cattle, or driving tractors in the paddock. This weekend, a sense of nostalgia for the small bread cake came over me.
I was at the local rural show perusing rows of goods baked by school children, cooking enthusiasts, and perhaps even members of the Country Women’s Association when I saw the scones. Today I whipped up a batch of scones and, just like the days back on the farm, took them to the tradies working on my house. That’s just good old country hospitality, and scones seem to bring out the country in all of us.
This is a sugar-free recipe for scones with jam and cream.
3 cups of self-raising flour
1/2 cup of pure cream
1 1/4 cup of milk
1 bunch of rhubarb (about 450gm), stems removed, chopped into 1/2 inch pieces
8-10 ripe plumbs, halved and seeds removed
Vanilla bean, split and seeds scraped (optional)
1/4 cup of water
Thickened pure cream
For the scones, follow this CWA recipe.
For the “jam”, follow this Inspired Mood recipe.
When the scones and jam have cooled, halve the scones and top with jam and cream. They’re delightfully divine with a pot of tea!