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Cranberry scones with Clementine Jam

  Rating 0.0

Prep

30 mins

Bake

1hr

Serves

12

Difficulty

Medium

About

This recipe will provide you with twelve delicious cranberry scones filled with a sweet clementine jam.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
Reviews

To make the scones

Step 1

Heat the oven to 180c fan Gas Mark 7. Mix the baking powder and sugar into the flour

Rub in the butter until it resembles fine breadcrumbs

Step 2

Mix in the cranberries, add the milk and vanilla extract.

Step 3

Mould mixture together into a large ball and roll on a floured surface to approx. 4cm in thickness use a 5cm fluted or plain cutter for cutting out the scones you will need to re roll the dough and repeat until used up.

Step 4

Brush the tops with beaten egg arrange on a baking tray and bake for approx. 15mins

Step 5

Serve with Clotted cream and the delicious homemade Clementine Jam.

To make the jam

Step 1

Blitz the Clementine’s in a food processor for around 30 seconds, at which point there should be some small particulates evident.

Step 2

Place in a pan and simmer for 5 minutes, then add the lemon juice, finely shredded ginger, syrup and sugar and simmer for approx. 20 minutes, the jam is ready when it reaches 105c on a jam thermometer or probe. It will also have turned thicker in consistency if you don’t have either of these.

Step 3

Pour into two sterilised glass jars and label.

Step 4

Cover with circles of baking parchment to keep fresh. Once cooled seal the lids tightly.

Ingredients

Serving

1

For the cranberry scones

Flour

Self raising flour

350 g
Baking-powder

Baking powder

1 1/2 tsp
Butter

Butter

Unsoftened

85 g
Pure Cane Caster Sugar

Caster sugar

40 g
Dried cranberries

Dried cranberries

100 g
Milk

Milk

225 ml
Vanilla

Vanilla Extract

1 tsp
Eggs

Egg

Beaten, to glaze

1

For the clementine and ginger jam

Clementine

600 g
Ginger

Ginger

Peeled, fresh

20 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

75 g
Granulated Sugar

Tate & Lyle Granulated Sugar

225 g
Lemon

Lemon

Juiced

1

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