Thursday, March 10, 2011

Breakfast Scones with Homemade Jams

I prepared these scones for breakfast on Sunday.  Scones are relatively fast and easy to make.  It took me about 10 to 15 minutes to gather the ingredients and prepare the scones for baking, about 10 minutes to bake in the oven + another 5 minutes to cool the scones.  I have some leftover strawberry jam from making some berries yogurt pops, so the 15 minutes of baking & cooling time is just nice for me to clear the table and to prepare some blueberry jam for my freshly baked scones.

These are not really jams for spreading on bread.  I merely cook the fruits briefly with some sugar and lemon juice, just to soften and to bring out the natural flavours and acids from the fruits.  You can also have these fruit jams with plain yogurt.  

(makes 6 scones)

200g plain flour
30g oat bran
2 tsp baking powder
65g butter (for unsalted butter, add a pinch of salt)
2 tbsp caster sugar
100ml milk


1) Combine plain flour, oat bran and baking powder. Add butter (cut into small pieces) into the flour mixture.
2) Rub the butter into the flour mixture.  Add the sugar and mix well.
3) Pour in the milk to combine the ingredients to form a soft dough (should not be sticky).  I usually pour 3/4 of the required milk, then add the milk a little at a time to form the dough.  
4) Place the dough on a lightly floured surface, shape the dough to form a 6" flat round disc and cut into 6 equal triangular portions.
5) Place the scones on baking tray lined with baking paper.
6) Brush the top with milk and bake in preheated oven of 220C for 10 to 12 minutes or until golden brown at top.
7) Cool the scones for about 5 minutes on a baking rack.
8) Cut each scone into half and spread some butter and/or fruit jam. 

Enjoy these freshly baked scones while they are nice and warm!

To prepare the jams:

1) I used about 125g of fresh strawberries (cut into small pieces) and 70g of blueberries.  Cook each jam separately.  
2) Place the fruits in a small pot and squeeze some lemon juice into it (from 1/4 lemon).  Cook at low heat and stir frequently to prevent burning.  Add a tablespoon of water if the fruits are too dry - the liquid will help to speed up the cooking.
3) When the fruits start to soften, stir in 1 tbsp sugar.
4) Once the mixture becomes sticky, remove from heat.

I cooked the strawberry jam for about 5 to 8 minutes, while the blueberry jam took about 5 minutes.

Like to see more of my fruity creations?  Click here for a summary of all the fruity treats in March and participate in a GIVEAWAY (Event ending on 8 April 2011),


  1. Beautiful browned scones, perfect for breakfast :)

  2. Thanks Cathy, we were trying out various toppings for the scones - with strawberries, blueberries and Nutella. My favorite ....blueberries!


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