Sally’s freshly picked peaches and raspberries make their way straight into the jam pot. Scones are the perfect accompaniment.

I invented a new recipe for scones this morning.  It seems to break all rules of scone making, but they turned out really well surprisingly.

The jam is very tasty and was made purely accidentally really.  Peach and strawberry is the usual combination, but I was too lazy to walk to the shed to get strawberries from the freezer and I had raspberries ready to hand.  If anything, I think the raspberries are nicer combined with peach anyway as it turns out.

Friends Annick and Peter dropped by for a visit and were conscripted as test tasters.

No Fuss Scones

(No need to sift the dry ingredients for this recipe)

500g self raising flour

Pinch salt

Pinch sugar

75g butter, diced

1 egg, lightly beaten

1¼ cups milk

Place the flour, salt, sugar and baking powder in the bowl of an electric beater and mix well to combine.  Add the butter and mix with a K beater until the mixture resembles breadcrumbs, then pour in the combined egg and milk.

Continue to mix with the K beater until well combined.  Turn out onto a lightly floured bench and knead briefly, then cut into 12 scones.

Place side by side in an 18cm x 28cm tin that has been lined with baking paper.

Bake at 180 degrees C for 15 minutes until cooked though.

Peach and Raspberry Jam

1kg peaches (weight after stones removed), diced

500g raspberries (fresh or frozen)

¼ cup water

1.4kg sugar

Place the prepared peaches, raspberries and water in a jam pan or large pot and bring to the boil, stirring.  Reduce heat and simmer until the peaches are soft.

Add the sugar and bring back to the boil, stirring, then boil briskly until setting point is reached (About 20 minutes).  Pour into warm sterilized jars and seal immediately.