Raspberry Jam and Scones...

 I missed a lot of MasterChef because we were away so I was on the MC site trying to catch up and I came across Matt Preston's masterclass where he made a No Knead/Prove bread, raspberry jam and butter.  I thought, I have to give this a go.  I haven't tried the bread yet but the raspberry jam was a success!  The recipes are here

and the video of the masterclass is here

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You will need: 

1 kg frozen raspberries

800 gms caster sugar

1/4 lemon, juiced.

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 Cook the ingredients for about 30 minutes until it reaches a jam consistency.

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 Two 450gm boxes of raspberries cost me $12 and I got these 6 bottles of jam from it so not bad.

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 It is lovely and tangy but still sweet.

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 Nothing goes better with homemade jam than homemade scones!  These are my cheats version because I use this mixture from Lauke.  Just at 280 mls of water, mix gently and you have a lovely dough.  Its handy to have in the cupboard.

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 Fifteen minutes later I had golden scones...

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My mother taught me to put the scones in a colander, wrapped in a clean tea towel.  This steams them slightly and makes them softer.  I believe she was taught to make scones by her mother-in-law.

Normally, I would make my scones by rubbing in softened butter into the SR flour then adding milk...

Or have you tried Lemonade Scones?

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Cheers - Joolz xx