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Fresh Living Network
Scones with strawberry jam and cream

Scones with strawberry jam and cream

A classic combination, the rose water gives it a contemporary twist.
RECIPE TYPE:Baked goods
  • Preheat the oven to 220ºC.
  • Lightly dust the baking sheet with cake flour.
  • Sift together the cake flour, baking powder and salt.
  • Using your fingers, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
  • Lightly whisk the egg and add the buttermilk.
  • Add the egg mixture to the dry ingredients and cut it in with a knife to form a soft dough. Do not over-mix: only stir 12-15 times.
  • Gently shape the dough into a ball and put it on a lightly floured surface. Flatten the dough slightly so it is about 2cm thick. Cut out large scones using a biscuit cutter.
  • Arrange the scones on the baking sheet, leaving enough space in between them for rising.
  • Brush the tops with a little milk.
  • Bake in the oven for 10–15 minutes or until nicely risen and golden brown on top.


  • Place jam ingredients in a saucepan.
  • Stir over a gentle heat until sugar dissolves.
  • Wash any sugar crystals off the inside of the saucepan with a pastry brush dipped in a little water (this will prevent the jam from crystallising).
  • Increase heat and boil jam for 6-7 minutes, skimming off any scum that rises to the surface with a spoon.
  • Remove from heat and test to see if jam is ready, if not cook a little longer.
  • Pour into a sterilised jar.
  • Serve with warm scones and cream.

Jam test:

  • Spoon a small dollop of jam onto a chilled saucer and allow to cool for a few seconds. Drag your finger through the jam, if a wrinkle appears on the surface it’s done, if not, cook for a little longer.
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