“GOOD OLD JAM AND CREAM IS TOUGH TO BEAT, BUT THESE EPIC RECIPES SHOWCASE SCONES WITH NEW EXCITING FLAVOUR PROFILES, FOR FANS OF BOTH SAVOURY AND SWEET.”
@darrenrobertsonfood
GIANT STRAWBERRIES & CREAM LEMONADE SCONE
SERVES 8
100g strawberries, hulled, chopped
210ml lemonade
2¾ cups (410g) self-raising flour, plus extra to dust
1 cup (250ml) thickened cream
1 tbs milk
1 tbs caster sugar
Icing sugar, whipped double cream and basil leaves, to serve
QUICK BERRY & BASIL JAM (MAKES 1 CUP)
250g strawberries, hulled, chopped
125g raspberries
⅓ cup (75g) caster sugar
2 large basil sprigs
For the jam, place berries, sugar and ⅓ cup (80ml) water in a small saucepan over medium-low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Add basil sprigs and bring to the boil. Cook, without stirring, for 10 minutes or until thickened and mixture is jammy. Remove basil sprigs. Set aside to cool.
Preheat oven to 200°C.
