Plum Jam and Buttermilk Scones

Plum Jam and Buttermilk Scones

Here at Tala we have teamed up with Emma Duckworth Bakes, to create a British Classic, the Buttermilk Scones with Plum Jam. Perfect for a traditional Tea Party. 


Enjoy! x 


Plum Jam Recipe 


650g dessert plums (weight without stones)

2 tbsp water

650 g sugar

2 tbsp lemon juice

½ tsp butter




Pre-heat your oven to 100C/210F. Wash three preserving jam jars well, rinse and place upside down on an oven rack for 15 minutes to sterilize.

Remove just before filling. Quarter or chop the plums.

Add to a heavy based saucepan and with 3 tablespoons of water, cook for 5 minutes on medium heat or so until the fruit has softened slightly.

(If the plums are already juicy and ripe, this step isn’t necessary).

Place a small plate in the freezer. Add sugar and lemon juice to the softened plums and bring to a rolling boil on high heat. Add a jam/confectionary thermometer and cook until the temperature reaches 105C/215F setting point.

Once the jam reaches the correct temperature, stir in the butter with a spatula until melted.

Perform the jam setting test ... remove the saucer from the freezer and place a dollop of jam on the plate. Leave it for a couple of minutes and if you run your finger through the jam and it stays apart, it’s ready. If not then continue to boil and repeat the test. Scoop off the scum from the top of the jam.

Carefully remove the jars from the oven and ladle the jam into the preserving jars. Screw the lids on firmly and leave to cool completely.

Label the jars and store until needed


Buttermilk Scones 


300g self raising flour, divided

30g caster sugar

1 tsp baking powder

1/2 tsp salt 75g cold butter, chopped

120ml buttermilk

1 large egg

1 tsp vanilla bean paste



Preheat the oven to 200C/400F Line a large baking tray with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.

Add your butter and using your fingertips rub the butter and flour together until the mixture resembles fine breadcrumbs with a few pea-size clumps of butter.

In a separate bowl, whisk the buttermilk and egg until combined.

Save 1 tablespoon to use as egg wash at the end.

Make a well in the dry mix and add the buttermilk mixture and vanilla bean paste, then stir with a large metal spoon until it just starts to come together.

Tip scone mix onto a lightly floured surface and with floured hands press the dough into a smooth disc about 1 inch (2.5 cm) thick, taking care not to overwork it.

Using a 5cm cookie cutter, cut out rounds and place on your prepared baking tray.

Place baking tray in freezer for 30 to 45 minutes.

Remove tray from freezer. Take your leftover buttermilk/egg mix and add a half teaspoon of water if necessary to loosen it.

Brush the top of each round with egg wash and bake for 18 minutes until risen and golden brown on top.

Cool on wire rack for 5 minutes before serving

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