You can use frozen cherries for the jam, or make up the weight with a mixture of fresh and frozen. Cherries are low in pectin, so the lemon juice is important for aiding the setting process. Jars can be sterilised by running through the dishwasher or heating in the oven at about 120°C for 15 minutes.
For Sophie Gray’s best cherry tips and tricks, go to In season with Food magazine: cherries.
Ingredients
Chocolate chip scones
Method
1.Place 2 empty saucers in the freezer to chill. Wash and pit the cherries. Cut three quarters of them in half, leaving the remainder whole.
2.In a large saucepan, combine cherries, lemon juice and sugar. Heat gently, without boiling, until sugar has dissolved. Boil for 4 minutes, then crush cherries lightly with a potato masher.
3.Add the butter, then test the jam to see if it will set by removing from the heat and drizzling a little onto a chilled saucer. Wait 30 seconds, then run your finger through the jam – if it crinkles, it’s ready; if your finger slips through without the jam crinkling, boil for another couple of minutes, then re-test. Ladle into sterilised jars and place lids on immediately.
4.Make the Chocolate chip buttermilk scones (see below). Serve the scones with the Cherry jam.
Chocolate chip buttermilk scones
5.Preheat oven to 200°C. Grease and flour a square cake pan, or a flat cookie sheet. Place flour, baking powder, sugar and butter into a large bowl or processor. Pulse, or use fingertips to rub butter into flour until mixture resembles fine breadcrumbs. Add buttermilk and chocolate chips; pulse or stir until dough comes together. Place on lightly-floured surface. Roll out to a 3cm-thick rectangle. Cut into 12 scones. Place in prepared pan on the tray. Bake for 15 to 17 minutes or until lightly golden and hollow when tapped on top.
Handle scone dough as little as possible so they turn out light and fluffy. Kneading or working the dough activates the gluten in the flour and makes a strong elastic dough – great for bread, but not for scones.
Note
