Scones with Homemade Jam

Name: Scones with Homemade Jam
Yield: Makes about 10 scones
Cuisine: Asian
Ingredients: Lemon juice from 1 lemon; Castor (superfine) sugar 30 g; Cold unsalted butter 80 g, cut into small cubes; Egg yolk and milk mixture 110 g (combine 1 egg yolk with enough fresh whole milk to make up amount); Salt ½ tsp; Baking powder 1 Tbsp; Dried apricots 200 g; Water 300 g; Castor (superfine) sugar 200 g; Lemon juice from half a lemon; Raisins 40 g (optional); Lemon juice 1 Tbsp; Fresh red plums 500 g; Castor (superfine) sugar 250 g; Yuzu fruit 3 (about 240–300 g); Water 200 g; Castor (superfine) sugar 120–150 g; Pastry flour or top flour 220 g or replace 170 g pastry or top flour with 50 g wholemeal flour to make wholemeal scones

Preparation info

Makes about
10
scones

Difficulty
Complex

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

Scones

Pastry flour or top flour 220 g or replace 170 g pastry or

Asia
Japan
Bread
Vegetarian

Method

Prepare flour and butter a day in advance. Sift flour and baking powder together. Place butter and flour together in a plastic bag and refrigerate overnight.
On the day of baking, preheat oven to 200°C. Pulse butter-flour mixtu

Ingredients

Scones

Method

Photos