Buttermilk Scones with Prosecco and strawberry Jelly and thick cream  - come along on Sunday to get the ingredients

Buttermilk Scones with Prosecco and strawberry Jelly and thick cream  

July is for long sunny days, tennis and eating lots of strawberries. The weather may not be playing ball at the moment, but the tennis is back, and the strawberries are delicious.  

The recipe, from Market Manager and Executive Chef Neil Roster, was inspired by the fabulous, farm fresh strawberries sold at the market by Ringden Farm and Hook and sons' raw cream. It is the centre piece for decadently, indulgent teatime treat.  

The scones  

75 grms Butter at room temp  

225grms Good Self raising flour  

Pinch Salt  

40 grms Castor sugar  

1 large egg beaten  

2 Tbsns Buttermilk plus a little extra for brushing  

1. Sift the flour and salt into a bowl, rub the butter lightly into the mixture until it looks like breadcrumbs, then add the sugar. Beat the egg and 2 tbsp of the buttermilk together in another bowl, then start to add this to the flour mixture, mixing the dough with a palette knife. When it begins to come together, finish off with your hands – it should be soft but not sticky  
2. When you have formed the dough into a ball, tip it on to a lightly floured surface and roll it into a circle at least 2.5cm thick – be very careful not to roll it any thinner as the secret of well-risen scones is to start off with a thickness of no less than 2.5cm.  
3. Cut out the scones by placing a 5cm plain edge cutter on the dough and giving it a sharp tap – don't twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these back together to roll out again so you can cut out one last scone.  
4. Turn the scones over and place on the baking tray, brush them lightly with buttermilk and dust with a little flour. Bake on the top shelf of the oven for 10–12 minutes or until they are well risen and golden brown, then remove them to a wire rack to cool.  
    

Prosecco & Strawberry Jelly  

150mls Prosecco or English Sparkling wine  

1kg Tate & Lyle Jam Sugar  

1kg Strawberries  

1. Put the prosecco, Tate & Lyle Jam Sugar and strawberries into a large, heavy-based saucepan and place over a low heat, stirring until the sugar has dissolved.  
2. Increase the heat and boil steadily for 10 minutes, taking care to keep an eye on the jam to ensure that it doesn't boil too rapidly.  
3. Meanwhile, sterilize 4 x 450g jars by washing them in hot soapy water, rinsing well, then placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.  
4. Test the jam for setting point.  
5. To check, remove the saucepan from the heat, spoon a little jam onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).  
6. Pour the hot jam into the warm sterilized jars. Leave to cool, then seal and label.  
7. Cream for Serving