Sour Scone Cake with Prickly Pear Jam
Photo By Luisa Brimble 

Photo By Luisa Brimble 

Photo By Luisa Brimble 

Photo By Luisa Brimble 

Photo By Annabelle Hickson 

Photo By Annabelle Hickson 

NOTE: It's best if you make your jam first

Prickly Pear Jam

Ingredients

  • 125g fresh, fragrant, pink, ever-blooming rose petals (or the like)
  • 1kg prickly pear fruit, (remove the prickles on an open flame or on top of your gas stove).  If you can’t get prickly pears try figs or any other seasonal fruit that is good for jam making.
  • 500g white sugar
  • 1/4 cup water
  • 1 lemon (1/2 tsp zest, 2tbsp juice)
  • pinch of salt

Direction

Sterilising Jars

  • You will want to pre sterilised jars: this is important if you want to store your jam otherwise it will grow mould. 
  • Preheat oven to 110°C. Wash jars and lids in hot, soapy water. Rinse well. Place jars and lids in a deep saucepan. Cover with cold water.
  • Bring water to the boil over high heat. Cover the pan and reduce heat to medium, boil gently for 10 minutes. Line a baking tray with a clean tea towel.
  • Using metal tongs, remove jars and lids from boiling water and place upside down on tray. Place in oven and heat for 15 minutes. Bottle hot chutneys or jams in hot jars and cooled chutneys or jams in cold jars.

For the Jam

  • Place the rose petals in a bowl and run the lemon juice into the leaves, set aside.
  • Rip the fruit in half, place the prickly pears, sugar, water, lemon zest and just a pinch of salt in a heavy based copper pot (preferable). Set over moderately low heat - I like to cook it over an open fire flame (but be careful it doesn’t burn)  as it gives it a lovely smoky flavour that is nice when you put it with cheese or more savoury foods.  Stir intermittently as the sugar dissolves and figs break down to prevent any scorching.
  • Let the fig mixture simmer away for about an hour, stirring more frequently as it starts to thicken.  When the figs are broken down, stir in the lemon juice and roses.
  • Take a cold plate, dollop on a teensy bit of jam and let it cool for 30 – 60 seconds. When you turn the plate at a 90º angle, the jam should droop a little bit but overall will stay put and not run or drip. This means it is ready.
  • Pack the jam into clean, sterilised jars and seal with fresh lids. 

Sarah’s tips & tricks

  • When you cook it over an open fire it will give it more of a smoky flavour, however you should not try this if you are not used to making jam or it will cook fast and might burn. It is more disappointing than an achievement.

  • Make sure you burn the prickle off the prickly pears before cooking.

Photo By Annabelle Hickson 

Photo By Annabelle Hickson 

Sour Scone cake

Ingredients

  • 3 cups self-raising flour
  • 80g butter, cubed
  • 1/4 cups sour cream
  • 1 cup of butter milk

Direction

  • Pre heat the oven to 180c 
  • Place the flour in a bowl and add the butter, run in till it resembles bread crumbs.
  • Make a well in the centre and add the sour cream, buttermilk and use a butter knife to bring tougher, divide the dough into 3, and shape into even circles, (it doesn't need to be perfect , a little rustic is good)  and place on a well-floured tray.
  • Brush with milk and add some more flour.
  • Bake in a pre heated oven for apron 10-15 mins

To Assemble

Whip your cream, about 600mls and layer with cream and jam, then drizzle with more jam and fresh rose petals.