Ingredients
Jam
Brown sugar scones
Mascarpone brandy cream
Method
1.Thaw the berries in a colander, if using frozen. Place the berries in a medium saucepan with the sugar, orange peel and spices.
2.Heat very gently, stirring until the sugar has dissolved. Increase the heat to a rolling boil for 4 minutes, stirring occasionally. When the jam is ready, it will be thick and have a dolloping consistency when dropped from the spoon.
3.Remove from the heat and allow to cool for 5 minutes before spooning into clean hot jars. Seal with lids or cool and cover with plastic wrap, then baking paper and a string tie. Keep unsealed jars in the fridge for up to four weeks or sealed for six months.
4.Preheat the oven to 190ºC. Line a flat baking tray with cooking paper. Sift the flour, cinnamon, cream of tartar and baking soda into a large bowl, add the sugar and mix well.
5.Grate the butter over the dry ingredients and mix in well with the fingertips. Using a knife, add the milk and gently mix using a cutting motion until all the flour is wet.
6.Tip out onto a clean, lightly floured surface and knead very gently just until the mixture can be shaped into a rectangle about 3cm high. Cut into circles using a cookie cutter and place on the lined tray. Brush with extra milk and sprinkle with a little brown sugar.
7.Bake for 12-15 minutes until risen and golden on top. Cover with a clean tea towel and allow to cool before serving.
8.In a medium bowl, whisk the brown sugar and brandy until smooth. Add the mascarpone and slowly whisk in the liquid cream until the desired consistency.
The brown sugar and cinnamon make these simple scones special. What could be more decadent than scones, jam and brandy cream!
Note
