Scones with Homemade Jam

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

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
Vegetarian
Bread

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