Strawberry and apple conserverecipe follows, to serve
For the conserve:
1green applepeeled and finely chopped
2 250gpunnets strawberrieshalved
330g1 ½ cups caster sugar
1teaspoonvanilla bean paste
For the scones: Preheat oven to 220C. Sift flour with sugar and ¼ teaspoon salt into a large bowl. Add butter and, using your fingertips, rub into flour mixture until mixture resembles breadcrumbs. In a separate bowl, whisk buttermilk and egg until combined, then pour into flour mixture. Using a knife, stir until mixture just comes together; the less you work the mixture, the lighter the scones will be.
Turn out dough onto a well-floured work surface and, using your hands, pat until 2.5cm thick. To cut out rounds, using a 5cm pastry cutter dusted with flour, press cutter straight down and pull straight up without twisting. Repeat to make 12 rounds, reflouring cutter each time you cut. Place scones 3cm apart on an oven tray lined with baking paper. Brush the tops with a little extra buttermilk and bake on top shelf of the oven for 12 minutes or until risen and dark golden.
For the honey cream: Combine honey and cream in a bowl. Add mascarpone and whisk to soft peaks.
For the conserve: Combine all ingredients in a saucepan and stand for 2 hours. Place mixture over medium heat, stir until sugar dissolves, then simmer for 20 minutes or until thick. Cool. Transfer to a sterilized jar*. Keeps in refrigerator for up to 1 month.
To sterilize jar – preheat oven to 120C. Wash jar and lid in soapy, warm water, rinse, then dry well. Place jar and non-plastic lid on an oven tray and place tray in oven for 20 minutes. Remove and fill while still hot.