Cream-Currant Scones with Quick Strawberry Jam

Name: Cream-Currant Scones with Quick Strawberry Jam
Yield: Makes 8 scones
Ingredients: 2 cups (250 g) all-purpose flour, plus more for dusting; 2 tbsp fresh lemon juice; 2½ tsp baking powder; 3 tbsp sugar; 1 cup (200 g) sugar; 1 lb (450 g) strawberries, stemmed, cored, and finely chopped; ½ cup (90 g) dried currants; 1 cup (240 ml) heavy cream; ¼ tsp kosher salt; ½ cup (115 g) cold unsalted butter, cut into pieces; Butter, clotted cream, or whipped cream for serving; Butter, clotted cream, or whipped cream for serving; Butter, clotted cream, or whipped cream for serving

Preparation info

Makes
8
scones

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

With their delicate texture and mildly sweet flavor, these buttery scones beg for a generous spoonful of fresh fruit jam—and there’s nothing better than fresh strawberry jam. If you can find clotted cream, a dollop of it is a welcome, and traditional, addition to any scone spread. Serve a pot of tea alongside.

Ingredients

For the Quick Strawberry Jam

1 lb (450 g) strawberries, stemmed, cored, and finely chopped
1 cup (

Method

To make the jam, place a saucer in the freezer to chill. Have ready a heatproof bowl set inside a larger bowl of ice water. In a saucepan, combine the strawberries, sugar, and lemon juice. Place over medium heat and bring to a boil, stirring constantly to dissolve the sugar. Reduce the heat to medium-low and cook, stirring occasionally, until the berries are very tender and the juices thicken,