Bunny's Cherry Scones with Rhubarb-Banana Jam

Name: Bunny's Cherry Scones with Rhubarb-Banana Jam
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1.1 kg Rhubarb; 2 (approx. 250 g) Bananas; 500 g Gelling sugar (2 : 1); 1 TABLESPOON Lemon juice; 250 g + 2 tablespoons + some flour; 1 TABLESPOON sugar, salt; 3 deleted Tsp Baking Powder; 50 g cold butter; 175 ml Milk; 1 glass (370 ml) Cherries; 1 Egg (Gr. M); baking paper

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1.1 kg Rhubarb
2 (approx. 250 g) Bananas
500 g Gelling sugar (2 : 1)
1 TABLESPOON Lemon juice
250 g + 2 tablespoons + some flour
1 TABLESPOON sugar, salt
3 deleted Tsp Baking Powder
50 g cold butter
175 ml Milk
1 glass (370 ml) Cherries
1 Egg (Gr. M)
baking paper

Directions

1
For the rhubarb-banana jam, clean, wash and cut the rhubarb into small pieces. Peel and chop the bananas. Weigh approx. 825 g rhubarb and 175 g bananas (1 kg fruit in total).
2
Mix in a large pot with jam sugar and lemon juice. Bring to the boil over a high heat while stirring and boil for at least 4 minutes while stirring continuously.
3
Pour the jam immediately into clean twist-off jars. Close the jars and place them on the lid for about 5 minutes. Turn them over again and let them cool down. Shelf life approx. 6 months.
4
For the scones, mix 250 g flour, sugar, 1⁄2 TL salt and baking powder in a bowl. Add butter in pieces and milk. Knead to a smooth dough with the dough hooks of the mixer. Cover and put in a cool place for about 15 minutes.
5
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a baking tray with baking paper. Drain 125 g cherries well, dab dry if necessary (use the rest of the cherries and juice for other purposes).
6
Mix the cherries and 2 tablespoons of flour. With floured hands quickly knead into the dough (dough is a little sticky). Roll out the dough on a well floured work surface to a thickness of almost 2 cm. Cut out circles with a round cookie cutter (approx. 6 cm Ø).
7
Place dough circles on the baking tray. Knead the rest of the dough again and process as well. Cut out about 10 scones in total.
8
Whisk the egg and brush the dough circles with it. Bake in a hot oven for about 15 minutes. Remove the scones and let them cool down on a cake rack. Tastes best lukewarm. Serve with clotted cream and jam.