Buttermilk scones with easy strawberry vanilla jam
Light and flaky buttermilk scones topped with an easy, home-made strawberry and vanilla jam and softly whipped cream, perfect for tea time.
Come on, admit it. You could totally devour those buttermilk scones right now. With the light, delicate buttermilk-flavoured base topped with the easiest strawberry-vanilla jam and lightly whipped cream, how could you not? For me, there is nothing that shouts “tea-time” as much as a good scone. As a little girl this is the treat my mom would prepare for us when we had tea parties where we would drink out of the fine china cups my gran had given her and I pretended to be a grown-up. So it’s quite fitting that I make these scones in her memory for this post.
Le Creuset (only one of my favourite brands, ever!) approached me a while ago and asked if I’d like to be part of their Cuppa for CANSA campaign. You see, Le Creuset has launched a competition to support this wonderful initiative and as I lost my beloved mom to breast cancer, how could I not get involved? In this, my favourite month of the year, it also happens to be Breast Cancer Awareness month and I am using this platform to inform as many of you as I can. Being vigilant about your health is the very best tool you have and if breast cancer is caught early, it CAN be treated. Know your body and do self-examinations often. This along with doctor’s visits, mammograms, etc. can be absolutely life saving.
Back to the scones, I love topping light and flaky buttermilk scones with this easy strawberry jam. Taking perfectly ripe strawberries and preserving their sweet, juicy flavor is one of my favorite things to do and who doesn’t like jam? It’s SO easy to make yet it’s also one of the loveliest gifts to give someone. I have never not been met with a “Oh wow! You made this yourself?” when I’ve gifted someone a jar of jam. And this strawberry vanilla jam recipe is the ultimate.
How to make strawberry jam
It honestly couldn’t be easier. You combine the juicy, fresh strawberries with the sugar, vanilla bean and lemon juice in a pot (avoid using reactive pots) and allowing to bubble away until you are met with a beautiful, thick and glossy jam. Simple. Delicious.
The jam is an absolute treat on toast with butter but on these buttermilk scones topped with whipped or thick cream this jam is just perfection. The jam transforms a simple buttermilk scone into a tea-time classic and if you manage to only have one scone, please let me know how you did it because I can never resist when these beauties are around.
Buttermilk scones with easy strawberry vanilla jam and a Le Creuset Giveaway
for the buttermilk scones
- 2 cups cake flour all purpose
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup caster sugar
- 1/3 cup butter cubed (the butter needs to be firm but not rock hard, so to make it easier to rub into the dry ingredients)
- 3/4 cup buttermilk
- 1 egg beaten
for the strawberry-vanilla jam
- 4 cups strawberries roughly chopped
- 1 cup caster sugar
- 2 tablespoons lemon juice
- 1 vanilla pod halved
- whipped cream
- Pre-heat the oven to 180°c and line a baking sheet with parchment paper.
- Sift the flour, baking powder, salt and sugar into a large bowl.
- Rub the butter in with your finger tips until the mixture resembles rough breadcrumbs.
- With a knife, cut the buttermilk in until the dough starts coming together.
- Tip the dough out onto a floured surface then gently bring together into a circle of around 3-4cm in height.
- With a sharp round cookie cutter, cut 6 scones out of the dough. Re-work the dough and bring together if you need to.
- Place the scones on the prepared baking tray and brush with the beaten egg.
- Place in the oven and allow to bake for 12-15 minutes until golden brown and cooked through.
- Remove from the oven and allow to chill.
- To make the strawberry jam, combine all the ingredients in a small saucepan and bring to a boil.
- Lower the heat and allow to simmer for 10-15 minutes until the mixture starts resembling a loose jam. Place a teaspoon of the liquid onto a chilled plate and drag your finger through it. If the mixture stays put and doesn't start bleeding into the line, it's ready and can be removed from the heat.
- Carefully pour into sterilised jam jars and allow to chill before serving.
- To serve, halve the scones (I like to serve them slightly warm), top with the strawberry jam and the whipped cream.