We finally got around to try and make jam this year, with the blackberries we picked at the week end. The recipe worked wonders! Even for the novices that we are, although we found that with Blackberries jam you’ve to put the mixture through a cieve to get rid of the seeds. Big thanks to Ruth!

I make jam myself I just want to say how lovely it was to watch nana making the jam and showing her grandauther how to do it aswell great video x

When do you put in the salt?

What is castor sugar??

I just tried to make those for the first time and did everything as Jackie says but my mixture became so wet I had to add more flour. Does anyone know why? There is a slim possibility I put less flour than I had to because of the measuring cup, but I’m not sure. Please help!

I just tried to make the scones.. Looking from the recipe, I found that the caster sugar and milk are very plenty.. I followed the recipe anyway and only use around 250ml milk instead of 700ml…

I tried to use all the milk and so I added a bit of flour… At the end, I think I used 350ml milk… and made 24 scones at the end.. It’s still cooking and so I haven’t tasted yet..

You put a little of salt(a pinch) in with the other dry ingredients!

thank u for sharing a gr8 valued british scone i made some and add cheese instead of fruit rally nice xx

Wow, these were delicious! I’ve never made scones before so was dubious about how they would turn out but I don’t think they could have tasted better.
A couple of points I noted-
I made half the quantity as it seemed to be a lot of flour and still ended up with 18 good size scones!
I added all of the milk (half quantity) and the mixture was very soft and sticky and at this point I was tempted to add more flour, but I decided to stick with the original recipe and I’m very glad I did as the scones were very light and fluffy inside. I floured the worktop and my hands well and gently rolled the sticky scone mixture in the flour until it was covered. Then I made sure the cutter was also covered in flour each time I cut out a scone. Therefore each scone was soft and moist in the middle whilst still being covered in flour and easy to handle.
I followed the instructions to start with the oven at 250 deg and then lowered it to 160 once I put the scones in. I don’t know if it was my oven, but I checked them after 10 mins and they were barely cooking! They had flattened and spread from the low heat but hadn’t cooked at all. I ended up raising the temperature to 200 deg for 10 mins to get them to cook.

Thanks for the recipe.