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CLEVELAND, Ohio (WOIO) — Celebrity chef Curtis Stone is sharing his recipe for his grandmother’s scones with strawberry rhubarb jam through his partnership with Bosch.
I recently caught up with him to talk about the importance of family recipes and including kids in the kitchen.
Mum’s Cream Scones with Clotted Cream and Strawberry Rhubarb Jam by Curtis Stone
Makes: 6 scones
Preparation time: 10 mins
Cooking time: 20 minutes
Make Ahead: Scones are best served right after baking. Jam can be prepared, covered and refrigerated up to three days in advance.
ingredients
Scones:
- 1/2 cup verjuice
- 2 TBSP. sugar
- 1 cup of currants
- 3 cups all-purpose flour
- 1 TBSP. baking powder
- 1 TBSP. sugar
- 2 TEA SPOONS. kosher salt
- 2 cups chilled whipping cream, plus more from brushing
- Clotted cream, to serve
Jam:
- 12 ounces. slender rhubarb stalks, cut into 2 x 1/3-inch sticks
- 1 pound fresh strawberries, halves
- 3/4 cup granulated sugar
- 3 TBSP. fresh lemon juice
method
Make scones:
1. In a small saucepan, mix the verjuice and sugar. Bring to a simmer over medium heat. Place the currants in a medium bowl and pour the hot verjuice mixture over the currants. Leave to macerate for 5 minutes or until the currants are plump. Drain excess verjuice.
2. Place rack in center of Bosch Convection Oven and preheat oven to 375°F for Convection Baking.
3. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Using a wooden spoon, lightly mix in the chilled cream and drained redcurrants and mix gently with your hands or a wooden spoon until a moist dough forms; Do not overwork or knead the dough or the scones will become chewy.
4. Place the dough on a lightly floured work surface and knead very gently to bring the dough together. Lightly flour the rolling pin and roll out the dough into a round about 1 cm thick.
5. Using a 2 1/4 inch cookie cutter, cut out six scones, dusting the cutter with flour between each cut. Transfer the scones to the sheet pan and arrange them about 1 inch apart. Spread with some chilled cream.
6. Bake 12 to 15 minutes or until scones are golden brown on top and bottom and just cooked through.
Meanwhile, prepare and serve the jam:
7. In a wide, shallow saucepan, bring the rhubarb, strawberries, sugar, and lemon juice to a simmer over medium-high heat, stirring frequently. Continue cooking, stirring frequently, for 5 minutes or until the juice has thickened slightly and the rhubarb is falling apart. Let cool down.
8. Serve the scones warm with clotted cream and jam.
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