Scones and Jam

I'd forgotten how easy it was to make jam (if you skipped the sterilization and canning process). No wonder it's the ideal option when you're overloaded with fruits during harvest season. As I'd made plans to bake scones with a friend in the afternoon, we needed some jam and clotted cream for the quintessential English cream tea. What better than fresh-baked homemade scones with homemade jam. (I don't think we'll go as far as homemade clotted cream... )

With blackberries still ripening (couldn't you have guessed??), my huge stash of gelatin (although pectin is preferable), and white sugar, I was set to go. Unfortunately, I was misled by the various recipes I'd seen online as my jam turned out WAY TOO SWEET! I should have started less and added to taste during the boiling process. I know, it's the essential quality of a good cook. But hey, it was early Saturday morning... Regardless, I was still happy that I made a jam from fresh hand-picked fruits that would soon accompany fresh self-made scones.

Next came the scones. After nearly 7 months, I remembered my friend's offer to show me how to make them. Armed with a BBC recipe, we added a few changes of our own (the recipe made no mention of a rising agent!). Unfortunately, it being Saturday, we weren't mentally there for the first batch for which we named "Rustic scones" (we were following the recipe too closely and forgot the vanilla extract, baking powder, and almonds/sultanas); it resembled shortbread in texture but not as buttery. The second batch came out much better. The texture seemed different--a little more doughy and not as crumbly--compared to commercial ones. It might be in the quantity of fat used--butter, vegetable oil, or egg (is that a surprise??). No wonder the fruit ones always tasted drier than the cheese ones; and it might be the reason why jam and clotted cream made them taste so much better (although I do prefer them without anything). But the dryness may also be from overworking the dough.

At least now that I know how easy they are to make, I can begin tweaking the recipe.