Scones with Crab Apple Jam and Mascarpone
 
Makes 12 For the jam:
 
11⁄2 kg crab apples 1 lemon
450g White sugar
 
Cut the apples into quarters and place in a large heavy based saucepan.
Add the juice and zest of one lemon and the sugar.
Place on a medium heat and bring to a boil.
Simmer the jam for 20 minutes stirring occasionally. When it reaches 103c remove from the heat.
Carefully push the jam mixture through a fine sieve or you can use a jam bag if you have one.
If you’re using a fine sieve use the back of a ladle to carefully push the jam through the sieve to catch all the bits.
Store the jam in preserving jars in the fridge, it will keep for 3-4 weeks in the fridge. This jams also works really well with roast pork, sausages and with cheese.
 
For the scones:
 
500g Self raising flour
125g Salted butter
100g Sugar
1 lemon, zest only
150g Raisins
1 egg
200ml Milk
250g Mascarpone
 
Here’s how:
 
To make the scones place the flour into a large mixing bowl, then add the cold butter and using your finger tips rub the butter into the flour to create a crumble texture.
Add the sugar, lemon zest and raisins and stir together.
Make a well in the centre of the mixture and add the egg and 3/4’s of the milk.
Stir together with a metal spoon to form a ball of dough, add the remaining milk if required.
Lightly dust a a worktop with a little flour, then transfer the dough onto the flour. Compress and flatten the dough using your hands. Press down on the top and in from the sides. This will form the dough ready for cutting.
The scones want to be approx 4cm deep. Cut out using a 5cm pastry cutter. Once cut from the mixture, transfer the scones to a non stick baking tray.
Brush the tops of the scones with a little milk before baking in a pre heated oven, 190c for 12-15 minutes.
When the scones are ready remove form the oven and leave to cool for 10 minutes before serving with the mascarpone and crab apple jam.
 
Recipe by Peter Sidwell