#wake+bake
By Gabriella De Gaetano For the jam: 800 gr strawberries 600gr caster sugar 1 Tsp Chilli Flakes 1 Tsp Salt Method: Wash and cut the Strawberries in 4 pieces. In a pot add all the ingredients. Boil for 20min, skim the jam and bottle in a sterilised jar and seal with a lid. For the scones: Makes 12 Ingredients: 350g self-raising flour, sifted 100g butter, softened 100-115ml milk 1 tbsp poppy seeds Method: Preheat the oven to 190C. Grease two baking trays. Rub the fats into the flour, working as quickly and lighty as possible with cold hands. Add enough milk to give a soft, bread-like dough. On a floured board, roll out to a thickness of 1.5cm and cut into rounds with a 6cm cutter. Place on the prepared trays and bake for 15-20 minutes until lightly golden and well risen. Remove from the oven and lift on to a wire rack to cool.
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HOME–MADE STRAWBERRY & CHILLI JAM WITH SCONES
