Yesterday I made the lightest and most delicious scones I’ve ever eaten. They are “Lily’s Scones” from Nigella Lawson’s “How to be a Domestic Goddess” book and I can’t think why I hadn’t tried them until now. You probably all already know about them but here’s the recipe, just in case. Oh, and I served them with Diana Henry’s “nearly” strawberry jam which I made the other day; it’s a quick way of making jam and perfect for this time of year when strawberries are in abundance. It’s a fairly runny jam (just like my Norwegian grandmother used to make, actually) and deliciously fresh-tasting.
Diana Henry’s “Nearly” Strawberry Jam
350g strawberries, hulled and gently wiped clean
75g granulated sugar
Juice of 1/2 lemon
Quarter the large strawberries and leave the small ones whole
Place them in a saucepan with the sugar and lemon juice
Set on the simmering plate and stir a little until the sugar dissolves
Roughly mash the fruit with a fork or potato masher. You want to end up with a mixture which is part purée, part chunks of fruit
Remove to the simmering oven for about an hour until it’s thickened somewhat, but remember, this is a runny jam
Pour into a bowl and leave to cool or into a lidded jar for storing in the refrigerator where it will keep for at least four days
Diana Henry says you could make a larger batch and freeze some.
I recently added this dish to my repertoire of suppers you can cook in one roasting tin. It is the essence of uncomplicated cooking and what home cook is not a fan of that, especially midweek when there isn’t a great deal of time? And as all Aga owners know, this type of cooking is particularly suited to the Aga way of cooking.