The folks over at Beerenberg sent over some products as part of their ''Making Food Amazing'' campaign. As Sally Paech from Beerenberg states, the campaign is all about the Australian ''love of simple and unfussy food, using fresh, quality local ingredients''. The campaign is also supported by chef Michelle Campbell who will providing her wonderful recipes making use of these lovely quality products. ''Making Food Amazing'' also coincides with the launch of Beerenberg's online store here.
When I saw that they had sent over their gorgeous strawberry jam, I just knew that I had to make some scones to have with it. You see, I love scones with strawberry jam. I like scones and I like strawberry jam, but I love them more when they get together. Yes I've tried a myriad jams with my scones; I've tried raspberry, fig, blueberry (Beerenberg by the way make a lovely blueberry jam ), cherry, blackberry and countless others. And I will continue to experiment with different jams but something happens when I try a new jam on top of my scones. I inevitably compare it to strawberry jam.
Don't get me wrong, I love all those other jams. I even prefer them with things like pancakes, a piece of sourdough toast or when spread in the middle of a sponge cake. It's just that when it comes to the scone, I have yet to find a more perfect pairing than good old strawberry jam. So whenever I think of strawberry jam, I instantly think of scones and vice versa.
So tell me dear reader, are there some flavour combinations that you think simply cannot be beaten?
Recipe for scones is adapted from The Perfect Cookbook by David Herbert
Makes about 8 scones
1 ¾ cup self raising flour
½ tsp baking powder
1 Tbs raw caster sugar
Pinch of table salt
30g butter, diced
½ cup milk
1 tsp lemon juice
1 egg, beaten
¼ cup sultanas (optional)
Extra milk for brushing
1. Preheat oven to 200C. Line a baking tray with baking paper.
2. Combine the flour and baking powder in a mixing bowl. Add the sugar and salt.
3. Add the butter and rub the butter into the flour with your fingertips until breadcrumb consistency is formed.
4. In a jug, combine the milk and lemon juice. The milk will slightly curdle. Add to the flour mixture and add the beaten egg. Mix together to form a dough.
5. Turn out onto a floured surface. Shape the dough into a ball and flatten out to a thickness of about 3cm or 1 ¼ inch.
6. Using a round cookie cutter, cut out rounds of dough and place onto the baking tray.
7. Brush the scones with milk and bake for about 12 minutes until risen and golden.
8. Serve warm spread with whipped cream or butter and strawberry jam.