Scones with Strawberry and Basil Jam


Servings: 6


  • 350 grams self-raising flour
  • 2 level tsp Baking powder
  • 75 grams butter
  • 40 grams caster sugar
  • 150 mililiters milk
  • 200 grams ripe strawberries, hulled and raised
  • 135 grams white sugar
  • 1/2 teaspoon Gourmet Garden Lightly Dried Basil, Lightly Dried
  • Finely grated zest of a lemon (optional)
  • Juice of half a lemon
  • Milk or a beaten egg to glaze
  • Juice of half a lemon
  • Clotted cream to serve
  • Fresh Strawberries to serve


(per Serving)

Nutrition information coming soon.


  • 1 Pre-heat the oven to Gas mark 7 at 220°C/200°C. Line a large baking tray with baking paper.
  • 2 Sieve the flour and baking powder together in a large bowl. Rub the butter into the flour quickly and lightly. Stir though the sugar and lemon zest. Finally, add the milk and lemon juice then stir through the dry ingredients to make a sticky dough.
  • 3 On a floured surface roll the dough 2cm thick and cut out as many scones as you can using a 6cm round cutter. Do not twist the cutter, as this will prevent the scones from rising as well. Roll up the scraps and repeat. Handle the dough as little as possible.
  • 4 Place the scones on the baking sheet and brush with a little milk or egg to make them shiny. Bake for 10 - 12 minutes until risen and golden. Leave to cool and serve with strawberry and basil jam, clotted cream and fresh strawberries
  • 5 Place the strawberries, sugar and lemon juice in a large saucepan and mash roughly with a potato masher. Stir over a low heat until the strawberries release their juices and the sugar has completely dissolved.
  • 6 Turn up the heat and boil vigorously for 8 minutes, stirring frequently. Turn off the heat, stir though the Gourmet Garden Lightly Dried Basil and leave to cool. If the jam is too thin when cooled, boil vigorously again for another 2 minutes.