30min Wholemeal Cream Scones with Homemade Strawberry Conserve

Stop baking cakes for a while, I’ve been looking for new breakfast ideas as I’m bored with muffins & pancakes…

I recently have afternoon tea with scones & pies so I thought it shouldn’t be too difficult to make scones.

The most interesting recipe is 30-min scone & the recipe I used only needs 3 ingredients: whipping cream, wholemeal self-raising flour & sugar.

Scone is plain really, but when it’s freshly baked from the oven, it’s soft & tastes great with clotted cream & strawberry conserve.

Light & soft cream scones served with a cup of coffee that wakes me up in the morning :)

Recipe :

Homemade Strawberry Conserve

800 g fresh strawberry

400 g sugar

2 lemons, juice only

Combine all ingredients in a pan & heat with stirring.

Bring to boil, uncovered, without stirring, about 25 min or until jam gels.

Pour hot jam into hot sterilised jam jars & seal immediately.

Wholemeal Cream Scones (about 8－10 scones)

300 ml whipping cream, cold

315 g whole self raising flour

40 g sugar

Prepare the oven to 200C & lightly grease a baking sheet.

Whisk up the whipping cream with sugar, fold with the flour.

Turn the dough out on to a lightly floured surface & flatten it to a thickness of 2 cm.

Use a 5cm pastry cutter to stamp out the scones.

Gently push the remaining dough together, knead lightly, reroll & cut out more.

Arrange on the prepared baking sheet & bake for 15-18 min.

Cool on a wired rack & serve while it’s warm with clotted cream & strawberry conserve.