Cinnamon scones with blueberry jam
Enjoy a delicious treat with these cinnamon scones. The cinnamon and maple syrup add a spicy touch to the homemade blueberry jam, making it less sweet. They're incredibly delicious paired with the creamy clotted cream and cinnamon scones.
Want to indulge in a delicious treat this weekend? Choose cinnamon scones! We've made these scones with a hint of cinnamon, which makes them wonderfully sweet. Add homemade blueberry jam, creamy clotted cream, and fresh blueberries, and the fun begins!
Preparation
Preheat the oven to 180°C (350°F). Heat a saucepan with half the blueberries, the water, 1/2 of the ground cinnamon, and the maple syrup. Bring slowly to a boil and reduce for 10 minutes, until jam forms. Refrigerate the blueberry jam until ready to use.
In the meantime, prepare the scones according to the instructions on the package with the mixer and the remaining cinnamon (ground).
Divide the scones over a baking tray lined with baking paper and place in the oven for 20 minutes.
Remove the scones from the oven and let them cool for 5 minutes. Halve the scones and top with the clotted cream and blueberry jam. Garnish the scones with the remaining blueberries and serve.
Variatietip
Voor een veganistische versie van de scones kan je de clotted cream vervangen door vegan roomkaas.
Ingredients
- 250 g blauwe bessen
- 80 ml water
- 2 el Kaneel (gemalen)
- 50 ml ahornsiroop
- 2 zakken scones mix
- 170 g clotted cream
Supplies
- Mixer
