Makes 1 250ml jar and 12 scones,
Prep time 1 hr
Ingredients, For The Jam
800 gr strawberries
600gr caster sugar
1 Tsp Chilli Flakes
1 Tsp Salt
Wash and cut the Strawberries in 4 pieces. In a pot add all the ingredients. Boil for 20 minutes, skim the jam and bottle in a sterilised jar and seal with lid.
Ingredients, For Scones
350g self-raising flour, sifted
100g butter, softened
2 tbsp poppy seeds
(200g grated cheese like cheddar opt.)
Preheat the oven to 190C. Line two baking trays with baking paper.
Rub the butter into the flour by pinching and rubbing it between your fingers, working as quickly and lighty as possible with cold hands, until you’ve got no large clumps of butter left, and the flour is a sandy texture.
Add enough milk to give a soft, bread-like dough. Add the poppy seeds and cheese here (if using).
On a floured board, roll out to a thickness of roughly 1.5cm and cut into rounds with 6cm cutter.
Place on the prepared trays and bake for 15-20 minutes until golden and well risen.
Remove from the oven and leave to cool on a wire rack.
Recipe By Gabriella De Gaetano for Served Issue 20
Photography by Julia Ripard