Lemon scones and strawberry jam
I’ve made these scones a couple of times recently, inspired by the gorgeous jar of homemade strawberry jam my uncle in Halifax gave me this summer. I brought it back from PEI and opened it a few weeks ago, and it is so delicious, as of course I knew it would be.
Whenever I’ve had John’s strawberry jam, it before it’s always been accompanied by his perfect tea biscuits. Sadly I wasn’t clever enough to write down a proper recipe for them before I got my jam home. I made these lemon scones in an attempt to create something similar. They are a variation on a cheese biscuit recipe I’ve made for years, which has yogurt as its secret ingredient.
They’re not John’s biscuits, but they did save me from eating jam straight from the jar.
Makes 8-12 scones
2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter
1 cup plain yogurt
grated zest and juice of one lemon
a handful of dried cranberries, blueberries, etc
Combine dry ingredients. Cut in butter until the mixture resembles coarse crumbs. Stir in lemon zest and dried cranberries. Combine yogurt and lemon juice and stir with a fork to make a soft, slightly sticky dough. If the dough is too dry add in a bit more yogurt. On a lightly floured surface knead the dough gently until it’s smooth, pat it until it’s about an inch thick and cut out scones. Bake on parchment paper at 400F for 12-15 minutes. Serve with heaps of homemade jam.