The Charm of High Tea: More Than Just a Meal

My love affair with High Tea began years ago, an experience that truly captivated me and introduced me to what I affectionately call the ‘High Tea virus’. It’s more than just a meal; it’s an occasion, a cherished ritual that brings friends and family together for an afternoon of delightful indulgence. Think of it: a leisurely spread of both savory and sweet bites, enjoyed amidst relaxed conversation and laughter. While the specific appetizers and pastries may vary with the season or the host’s whim, one element remains a steadfast cornerstone of every memorable afternoon tea table: the scone.

Scones are wonderfully versatile, adapting beautifully to various flavors and occasions. As the seasons change, so too can their accompaniments. During the cooler winter months, I often find myself drawn to heartier flavors, perhaps serving scones with a zesty cranberry compote or infusing them with citrus brightness as with Orange scones. For truly special gatherings, I might elevate the experience with something more elaborate, like vanilla scones paired with an exquisite blackberry, pear, and champagne jam. Each variation offers a unique profile, but all share the comforting, classic scone base.

However, when spring arrives and summer truly blossoms, my culinary heart invariably turns to strawberries. There’s something inherently joyful and refreshing about their sweet-tart taste. While enjoying scones layered simply with fresh strawberries and cream is undeniably delicious, sometimes convenience is key, especially when hosting. This is where homemade strawberry jelly, complete with delightful pieces of fresh strawberry, truly shines. It allows for advanced preparation, letting you focus on other aspects of your High Tea without compromising on flavor or quality. Imagine having your exquisite strawberry jelly ready to go, and your scone dough prepped, needing only a quick bake to be transformed into golden, flaky perfection. This approach simplifies your hosting duties, ensuring a stress-free and utterly enjoyable High Tea experience for everyone, including yourself!

For the Vibrant Strawberry Jelly

• Fresh Strawberries: The star of our jelly! For the most intensely flavorful results, always opt for fresh, ripe strawberries, ideally when they are in season during late spring and summer. This is when they are at their peak sweetness and juiciness. Strawberries picked outside this prime window can often be watery and lack the concentrated flavor essential for a truly delicious jelly. If fresh strawberries aren’t available or you wish to experiment, other berries like red currants or raspberries can make equally delightful fruit jellies, offering their own unique tartness and aroma.
• Sugar with Pectin (Jelly Sugar) or Pectin Crystals: Pectin is a natural gelling agent found in fruits, and it’s what gives jelly its characteristic set and texture. While some fruits, like apples and plums, are naturally high in pectin, strawberries are not. Therefore, using sugar with added pectin (often labelled as “jelly sugar”) or separate pectin crystals is crucial for ensuring your strawberry jelly sets beautifully and quickly. This specialized sugar simplifies the jam-making process significantly, helping you achieve that perfect consistency without guesswork. If you find yourself without jelly sugar, don’t despair! You can still make this recipe by adding the juice of two lemons to your strawberry mixture along with regular granulated sugar, as lemons are naturally rich in pectin and will help achieve the desired set. Ensure you use the amount of sugar specified in the recipe card for the best results.

Ingredients for the Perfectly Fluffy Scones

• All-Purpose Flour: The foundation of our scones. Regular all-purpose flour works beautifully for achieving that classic scone texture. Sifting it, as detailed in the instructions, helps to aerate the flour, resulting in a lighter and fluffier scone.
• Cold Milk: Milk is vital for both flavor and appearance. Incorporated into the dough, it imparts a creamy richness that enhances the scone’s taste. Additionally, brushing the tops of the scones with milk just before baking helps them achieve a beautiful golden-brown crust, adding to their visual appeal and a subtle caramelization of the surface.
• Baking Powder: This leavening agent is the secret to a high-rising, tender scone. Baking powder reacts with liquids and heat to produce carbon dioxide gas, creating air pockets within the dough. This expansion is what gives scones their characteristic light and airy internal structure. For those curious about the science behind leavening, or seeking substitutes, you can explore the differences between baking powder and baking soda here.
• Salt: A small but mighty ingredient, salt doesn’t just add flavor; it balances and enhances the sweetness of the other components. It prevents the scones from tasting bland and helps to bring out the subtle nuances of the butter and milk.
• Frozen Grated Butter: This is arguably one of the most important elements for achieving truly flaky scones. By grating and then freezing the butter, you ensure it stays very cold and remains in small, distinct pieces within the dough. As the scones bake, these tiny packets of cold butter slowly melt. The water content (butter is approximately 18% water) rapidly turns to steam, creating pockets of air that push the layers of dough apart. This process results in the wonderfully crispy, flaky texture that defines a perfect scone. Warm butter, on the other hand, would simply meld into the flour, leading to a denser, more cake-like consistency.

Crafting the Perfect Homemade Scones

1. Sifting Dry Ingredients: Begin by sifting your flour, baking powder, and salt together not once, but three times. This crucial step isn’t just about removing lumps; it thoroughly aerates the dry ingredients, ensuring an incredibly light and fluffy scone texture. After sifting, quickly incorporate the frozen, grated butter into the mixture using your fingertips. Work swiftly to rub the butter into the flour until it resembles coarse breadcrumbs, or small pea-sized pieces. The key here is to keep the butter as cold as possible to achieve those signature flaky layers.
2. Forming the Dough: Next, pour in the cold milk all at once. Mix gently with a fork or your hands until a sticky dough forms. Avoid overmixing; a shaggy, slightly wet dough is actually preferable, as it contributes significantly to the final fluffiness of your scones. The moister the dough, the lighter and more tender your baked scones will be.
3. Gentle Kneading and Folding: Transfer the sticky dough onto a lightly floured work surface. Sprinkle a little flour on top of the dough as well. Instead of traditional kneading, which develops gluten and can make scones tough, we’ll use a gentle folding method. Knead the dough very lightly, just 4 to 5 times, until it barely comes together and feels soft. Then, fold the dough from one side over to the other, pressing down gently. Repeat this folding action about five times. This technique creates distinct layers within the dough without overworking it, which is essential for that beautiful flaky structure.
4. Cutting the Scones: Gently press the dough into a rectangular shape, approximately 4 x 6 inches (10 x 15 cm) and about 1 inch (2 cm) thick. Dip a 2-inch (5 cm) round cutter into flour before each cut to prevent sticking. Press the cutter straight down through the dough layers – do not twist! Twisting the cutter seals the edges of the scone layers, hindering their ability to rise freely and achieve maximum flakiness. Carefully place the cut scone rounds onto a baking tray. Resist the urge to press down on the scone dough once it’s on the tray, as this can flatten them and compromise their rise. Gather any leftover dough, gently press it together, and cut out additional scones until all the dough is used. Finally, brush the tops of your unbaked scones with a little milk; this helps them achieve a beautiful golden-brown finish during baking.
5. Baking to Golden Perfection: Place the baking tray into a preheated oven at 465 °F (240 °C) and bake for approximately 10 minutes. Keep a close eye on them; you’re looking for a lovely golden-brown exterior and a well-risen, fluffy interior.

Preparing Your Luscious Strawberry Jelly

1. Initial Cook: Start by placing approximately 1 pound (500 grams) of washed, crowned, and halved strawberries into a large, heavy-bottomed saucepan. Add the specified amount of jam sugar (or regular sugar plus lemon juice, if using) and water. Bring this mixture to a rolling boil over medium-high heat, stirring constantly to dissolve the sugar. Once boiling, reduce the heat to low and let it simmer gently for about 15 minutes. During this time, the fruit will break down, and the pectin will begin to activate.
2. Checking for Set: After the initial cooking time, it’s crucial to check if your strawberry jelly has reached the desired set. We highly recommend using the “cold plate method” (detailed below in our tips section). This reliable technique ensures your jelly will have that perfect, wobbly consistency. If it’s not quite ready, continue to simmer for a few more minutes and re-test.
3. Straining for Clarity: Once your jelly has reached its setting point, carefully pour the entire contents of the pan (strawberries and liquid) onto a cheesecloth-lined sieve set over a large bowl. Allow the liquid to drain naturally for at least 30 minutes. A specialized cheesecloth is ideal for this, as it allows the pure liquid to pass through, resulting in a beautifully clear jelly. You can also use a clean, double-folded tea towel, though be aware it may absorb more liquid and yield slightly less jelly. The most important rule here is: resist the urge to squeeze the fruit in the cheesecloth! Pressing the fruit will force pulp through, making your jelly cloudy rather than perfectly clear.
4. Combining and Jarring: Once the jelly has thoroughly drained, you’ll have a clear, vibrant liquid. Now, gently mix this strained jelly with the reserved fresh strawberry pieces (cut into quarters as per the recipe card). This adds a wonderful textural element and bursts of fresh fruit flavor to your finished jelly. Carefully ladle the mixture into your pre-sterilized jars (instructions for sterilizing jars are also included in the tips section). Fill them close to the brim, seal them tightly with their lids, and allow them to cool completely to room temperature. As they cool, the jelly will continue to set and firm up.

Once your scones are baked to golden perfection and your strawberry jelly has cooled, it’s time for the grand presentation! Serve the warm, fluffy scones split open, with a generous dollop of creamy Clotted Cream, followed by a spoonful (or two!) of your exquisite homemade strawberry jelly. Clotted cream, a traditional accompaniment, can often be found in larger supermarkets, particularly those with a good international food section. If clotted cream is unavailable, a delightful substitute can be made by mixing five tablespoons of sour cream with four tablespoons of mascarpone cheese. Double this simple recipe if you need a larger batch. This heavenly combination transforms an ordinary afternoon into a luxurious High Tea experience. These scones, paired with your homemade jelly, are not just a snack; they are the centerpiece of an unforgettable gathering. For more inspiration and to complete your High Tea spread, explore our collection of delicious High Tea recipes.

Pro Tips for Success: Ensuring Perfect Strawberry Jelly

Achieving the ideal consistency for your homemade jelly is key, and the “cold plate method” is an old but reliable technique to ensure a perfect set every time. Here’s how to do it effectively:

The Cold Plate Method: Your Jelly’s Best Friend

Before you even begin cooking your jelly, place a small ceramic plate or saucer into your refrigerator (or freezer) for at least one hour. This ensures it’s thoroughly chilled. Once your jelly has simmered for the recommended time, carefully remove the cold plate from the fridge. Take a small spoonful of the hot jelly mixture and let a drop fall onto the cold plate. Allow it to sit for about 30 seconds, then gently push the edge of the jelly drop with your finger. If the jelly wrinkles or stiffens immediately, it has reached its setting point, and you can remove the pan from the heat. If, however, the drop still runs freely and doesn’t wrinkle, the jelly needs more time. Return the plate to the fridge to keep it cold, continue boiling your jelly for another few minutes, and then retest. Repeat this process until you achieve that perfect, firm set. Keeping the plate cold between tests is essential for accurate results.

Creative Variations to Elevate Your Scones and Jelly

While this classic strawberry jelly and scone recipe is perfect as is, a little creativity can transform it into something uniquely yours. Here are a couple of delicious ideas to inspire you:

• A Hint of Spice in Your Jelly: For those who enjoy a subtle kick and unexpected flavor pairing, consider adding a finely chopped red hot pepper to your strawberry jelly during the cooking process. It might sound unusual, but the gentle heat of the pepper beautifully complements the sweetness of the strawberries, adding an intriguing depth and warmth without overpowering the fruit. Start with a very small amount and adjust to your preference.
• Infusing Vanilla into Scones: To give your scones an extra layer of fragrant sweetness, incorporate vanilla extract. Simply mix 1 teaspoon of good quality vanilla extract into the cold milk before adding it to your dry ingredients. The vanilla will infuse throughout the dough, creating an aromatic and comforting flavor that pairs wonderfully with the bright strawberry jelly.
• Citrus Zest: For an additional lift of freshness, a teaspoon of finely grated lemon or orange zest can be added to your scone dough along with the dry ingredients. This will brighten the flavor profile of the scones and complement the fruitiness of the jelly.

Ensuring Freshness: Sterilizing and Storing Your Homemade Delights

Proper sterilization of your jars is paramount for the longevity and safety of your homemade strawberry jelly. Additionally, knowing how to store both your jelly and scones will help you enjoy them at their best.

Sterilizing Your Jam Jars and Lids

There are a few effective methods for sterilizing your jars:

• Dishwasher Method: For convenience, you can wash your jars and lids in a hot cycle of your dishwasher. Ensure they are completely dry before filling.
• Boiling Water Method: A classic and reliable method involves bringing a large pan of water to a rolling boil. Carefully immerse your clean jars and lids into the boiling water for at least 2 minutes. Using tongs, remove them from the water and place them upside down on a clean, dry tea towel to air dry completely. It’s best to do this just before you plan to fill them. If you sterilize them in advance and won’t be using them immediately, turn the lids onto the jars once they have cooled to maintain their sterility.

Storage Guidelines for Scones and Jelly

• Scones – To maximize freshness and make your High Tea preparations seamless, prepare the scone dough in the morning (or even the night before). Shape the scones and place them on a baking sheet, then cover them tightly with plastic wrap and store them in the refrigerator. When it’s time for your tea, simply pop them into the preheated oven for a quick bake. Baked scones are best enjoyed warm and fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1-2 days, or freeze for longer storage (up to a month). Reheat gently in the oven for a few minutes before serving.
• Strawberry Jelly – Provided your jars are meticulously sterilized and properly sealed after filling, your homemade strawberry jelly can be stored in the refrigerator for up to one week. For longer preservation, jelly freezes remarkably well. In an airtight, freezer-safe container or jar (leaving some headspace for expansion), it can be stored for up to three months. Thaw in the refrigerator before use.

Note on Nutritional Value: The nutritional information provided in the recipe card is an estimate per scone with a serving of strawberry jam. Please remember that the actual amount of jelly consumed will vary, and thus the exact nutritional intake may differ.

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Easy Strawberry Jelly with Scones

Andréa