Mini Scones & Strawberry Jam

Method

1. Preheat the oven to 220°C/425°F. Grease and flour a baking sheet.
2. Sift the flour, sugar and salt into a bowl then rub in the butter until the mixture resembles breadcrumbs. Mix in the milk to form a soft dough.
3. Turn out onto a floured board and knead gently before patting out into a round about 1.5cm thick. Cut into rounds using a 2.5cm pastry cutter and place on the prepared baking sheet.
4. Brush with milk and bake for 8 to 10 minutes until well-risen and golden brown. Remove from the oven and once cool, dust with icing sugar.
5. For the jam, prepare your strawberries by washing, hulling, and halving them. Place them in your stainless steel pan, add the lemon juice and sugar, and stir over low heat until the sugar has completely dissolved.
6. At this point, if you’re going for a smooth clear jam, you’ll want a good strainer (ours is recommended by BBC Good Food). Pour the mixture in and wait for all the juice to drip through the cloth back into your pan.
7. Bring your clear or thick fruit mixture to a boil, and let it bubble for about 10 minutes or until it reaches the setting point. Remove from heat and let it stand for a few minutes and pour into sterilised jars using a funnel. Seal up your jam jars as soon as you fill them.