Scones with Apricot and Mango Jam

Scone with Apricot and Mango Jam and Clotted Cream

Scone with Apricot and Mango Jam and Clotted Cream

I had a very productive weekend in the kitchen and the result was these tiny scones (I don’t think I can class them as petits four so I might coin the term microcakes) which I am currently serving up with apricot and mango jam. The only bit that I didn’t make was the clotted cream. Watch out dairy cows of Oxford.

Both were astoundingly simple (I’ve yet to see why people make jam sound difficult) and were easy to knock up in an afternoon.


Apricot and Mango JAM

Apricot and Mango Jam

I’m not sure whether this should be called a jam or a conserve, since no one seems to be able to give a definitive version of what constitutes what, so I will keep calling it jam. I got the recipe from Simone’s Kitchen, who described it as sunshine in a jar. That it is. Simone’s looks much prettier than mine, but mine tastes great. Weirdly the recipe seems to have vanished from Simone’s blog since the weekend, but I used her recipe and will give it as follows.

  • 320g of apricots, skin on, stones removed (I cut mine into quarters but you could go smaller)
  • 200g peeled mango
  • 350g conserving sugar
  • Juice of 1 lemon

Stir the apricot and mango together in a pan with the sugar to coat evenly, then begin to sweat over a low heat with the lemon juice. Once the juices start flowing, turn up to a simmering boil for 15 mins (you need to get it hot enough to gel) and then test the consistency on the back of a cold plate. You can use a sugar thermometer, but I don’t have one and the cold plate method has always worked fine.


Easier than pie.

  •  225g self-raising flour
  • 50g salted butter chopped into cubes
  • 25g caster sugar
  • 125 ml butter milk
  • 4 tbsp milk

Preheat the oven to 200C (non-fan ovens need to be a little hotter). Rub the flour and butter together until there are no lumps of butter left and the mixture looks like crumbs, stir in the sugar then combine the dry mixture with a roughly whisked mixture of the liquids to make a sticky-ish soft dough. Roll out on a floured work top (it will stick otherwise) and use a frilly edged cutter to cut out the scones. I used a really small cutter and it produced really cute mini scones. Pop on a baking tray and cook for 10-15 mins until slightly golden.

1 thought on “Scones with Apricot and Mango Jam

  1. Pingback: Scones with Apricot and Mango Jam | LAB

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