For the scones
- 150ml kefir
- 225g self-raising flour, plus a little extra for dusting
- ½ tsp salt
- 50g unsalted butter, softened
- 30g caster sugar
- 1 egg, beaten
- 1.5kg red plums, stoned and quartered
- 250ml water
- 525g golden granulated sugar
- 80g stem ginger, finely chopped
- 2 cinnamon sticks
- Make the kefir according to the pack instructions.
- Preheat the oven to 220C/Gas 7 and line a baking tray with parchment.
- Sift the flour and salt into a large bowl and mix well. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar.
- Make a well in the dry mix, add the kefir and mix well until the dough comes together into a ball. Tip it onto a lightly floured work surface, using your hands to gently bring the dough together, and knead lightly until smooth.
- Roll the dough to about 2.5cm thick. Stamp out scones using the fluted 5cm cutter, re-rolling the dough until you have 14 scones. Place onto the prepared baking tray.
- Brush the scone tops with beaten egg and bake on the top oven shelf for 7 minutes, or until well risen and golden. Cool on a wire rack before serving with the jam (recipe below).
- To make the jam, begin by sterilising the jam jars. Either place the jars and lids on the top shelf of the dishwasher and select the hottest cycle, without any detergent. Or, wash the jars and lids in hot, soapy water and place the jars on a baking tray in the oven on a low heat for 15-20 minutes. Add the lids to a pan of boiling water and boil for a few minutes. The jars and jam pan must be dry and spotlessly clean before you start.
- Place all the jam ingredients into the jam pan and bring to the boil, stirring occasionally until the sugar has dissolved. Meanwhile, place 2 or 3 saucers in the freezer.
- Lower the heat and simmer for 30-40 minutes until the fruit is soft. To check for setting point, place a teaspoon of the jam on a chilled saucer and gently push the jam with you finger. If the jam wrinkles and holds its shape, it is ready. Alternatively, setting point is achieved at 105 degrees on a thermometer.
- Remove the cinnamon sticks and carefully divide the jam between the jars securing the lids. Follow the manufacturer’s instructions to obtain a perfect seal on each jar.