Home made butter, jam and vanilla scones – Jubilee food!

As a child, I loved making butter, bread and growing cress to make every part of the cress sandwich that I was going to eat. I loved all of the processes and felt very clever when I sat there eating something so simple and so good!

Butter making was my favourite bit. My Dad showed me how to make it with creamy milk, in a jam jar. We took it in turns to shake the jam jar until small, wet pearls of butter sat on top of the watery milk. Not much butter to go round, but it was delicious!

This is a great project to do with your children during half term in readiness for your afternoon Jubilee tea!

Butter making is a doddle with a food processor and from a large tub of double cream (which was in the reduced section at our local supermarket), we got a good amount of butter.

Our butter, decorated with pretty Borage flowers

How to make butter

Pour the cream into the food processor and turn it on. You’ll hear it slosh around a lot and then all of a sudden the sound will change to a dull thud when the butter ball bumps onto the sides of the processor bowl. The liquid that has separated from the butter is buttermilk and this (handily!) can be used in scone making. Pour off the liquid and put to one side. We were going to use the butter straight away, but if you want to keep it for any length of time you need to wash the butter to remove every last trace of butter milk or it will quickly go rancid. To wash the butter just pour some very cold water (if the water is even slightly warm, you will melt the butter) into the processor bowl with the butter and process again for 15-20 seconds, strain and repeat the process until the water is clear.

Scones

Everyone has their own scone recipe and butter milk can be substituted in any recipe for the liquid that you would normally use. Our recipe is: sieve together 225g (8oz) self raising flour and 1tsp baking powder in a large bowl or in the bowl of a food processor. Add 40g (1 1/2 oz) butter and either rub it in, or process until the butter has disappeared. Add 150ml (1/4 pt) buttermilk and 1tsp vanilla extract and pulse or stir gently until a soft, sticky dough is formed. You may need a little more or a little less buttermilk, depending on the flour.

Tip out onto a floured surface and roll out to 2cm (3/4 inch) and cut out circles with a glass or a cutter. Put onto a baking tray lined with paper. Bake at 220C (425F) Gas 7 for about 10 minutes until golden and risen.

Fresh from the oven.

We made a very small amount of low sugar strawberry jam, which didn’t set very well but tasted heavenly! We kept the rest of it in a jam jar, in the fridge and used it on ice cream.

If I had best china and a best teapot, we’d have got it out for this occasion!  Instead we sat out in the garden with our wonderful cream tea and huge smiles on our faces!

It seemed rude not to add the obligatory clotted cream – we didn’t make it though!

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