Cook Culinary Studio

 
 
As most COOK customers already know, I can’t make scones. It has to do with the gentle and patient rubbing of butter into flour. I am neither gentle nor patient (I am an Aries…).I am more of a throw-into-the-blender kind of cook.

These scones are unbelievable considering how they are made. Only 3 ingredients a bit of mixing and in no time you have a beautiful batch. Leave out the whipped cream on top, but don’t dare leave out the jam!  Even a smear of butter and a dollop of tomato and chilli jam turns these fresh-out-the-oven scones into bliss.

So you thought making jam was hard? Try out this simple and quick Angela day microwave jam recipe, which makes KOO taste stale! Make sure you use good quality strawberries.

 The jam makes a beautiful gift and you can download jam labels at http://www.domestifluff.com/2009/08/free-printable-jam-tags-labels/#more-171. 

Lemonade scones (12)
2 cups self raising flour
½ cup cream
½ cup lemonade
  1. Sift self raising flour into a bowl. Make a well and add cream and lemonade
  2. Mix to a dough, place on a floured surface, roll out lightly to the size of a dinner plate and press out 10 scones with a scone cutter.
  3. Combine remaining dough, and re-roll out 2-3 more scones
  4. bake 180 ˚C for 15 minutes, till golden brown
 
Microwave strawberry jam (makes 400ml)
500g strawberries, cleaned and hulled
30ml lemon juice
400ml sugar

  1. Halve the strawberries and place in a deep dish with the lemon juice
  2. Microwave on full power for 5 minutes, add sugar and stir well
  3. Cook again for 5 minutes on full power, remove and stir
  4. Return to microwave and cook for another 15 minutes, stirring every 5 minutes
COOK’ S notes: use a high bowl as the jam has a tendency to bubble over…
 


Comments

Saskia

Tue, 12 Jan 2010 9:10:51 am

Can't believe it can be THAT simple! Will definitely have to try them out!

 

Wendy Todd, My favorite food fresh scones and jam - Thanks and Happy New Year

Tue, 12 Jan 2010 2:28:43 pm

 

Lisa Brink

Wed, 20 Jan 2010 1:32:39 pm

Thanks to Deb I have been demonstrating this recipe to my cookery school students too and they are absolutely AMAZED at how brilliantly they turn out.

I was talking to a friend who was trying to convince me to try HER recipe with flour .... butte r.... eggs ....baking powder .... salt .... sugar .... cream ....and milk as she refuses to believe these can compete.

I've tasted hers....they CAN compete...and they are SO quick that you can whip up a batch of strawberry jam at the same time.

Be sure to remember to stir the jam regularly while microwaving....I forgot when making my last batch and the jam turned to rock hard toffee.

Thanks for the inspiration!

 

COOK

Wed, 20 Jan 2010 2:42:35 pm

Pa-leez, it was a joint effort. you tested them and got the quantities just right.....I suppose we should thank Jenny Kay for the jam...

 

Joan

Mon, 25 Jan 2010 5:35:31 pm

Hi Debbie

This is SO Easy!! I too can now make scones!! The jam is also delicious and making it in the microwave is far quicker than standing in front of the stove.

Joan

 

Pamela

Sun, 21 Feb 2010 1:23:05 pm

Hi ladies,
A quick question from an international... I've learned lemonade can mean a lot of different types of beverages. Are you meaning the commercially bottled, fizzy cool drink kind?
Thanks!
Pamela

 

COOK

Sun, 21 Feb 2010 7:16:52 pm

Hi there Pamela
That’s exactly right, the bottled version like Sprite, not the freshly squeezed variety

 

jinnie@beer koozies

Thu, 29 Apr 2010 7:58:47 am

I think youve made some truly interesting points. Not too many people would actually think about this the way you just did. Im really impressed that theres so much about this subject thats been uncovered and you did it so well, with so much class. Good one you, man! Really great stuff here.

 



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