Ingredients

• Melted butter, to grease
• 250ml (1 cup) milk
• 1 vanilla bean, split
• 300g (2 cups) self-raising flour
• 1 tablespoon caster sugar
• 80g butter, cubed
• Self-raising flour, to dust
• Mascarpone, to serve, if desired

Mixed-berry jam

• 2 lemons, juiced, seeds reserved
• 750g strawberries, hulled, washed
• 860g (4 cups) caster sugar
• 2 x 150g punnets blueberries
• 2 x 150g punnets blackberries, boysenberries or mulberries
• 1 x 50g pkt jamsetta jam-setting mixture (Fowler Vacola brand)

Method

• Step 1 To make mixed-berry jam, wrap lemon seeds in a 10cm-square piece of muslin and tie with unwaxed white kitchen string to enclose. Combine seed pouch, lemon juice, strawberries and sugar in a large saucepan. Stir over medium heat for 5 minutes or until sugar dissolves. Increase heat to medium-high and bring to the boil. Gently boil uncovered, stirring occasionally, for 20 minutes or until mixture reduces by one-quarter.
• Step 2 Carefully remove the seed pouch. Add the remaining berries and jam-setting mixture and cook, stirring, for 5 minutes or until the berries are soft but still hold their shape.
• Step 3 Wash four 300ml preserving jars and lids in hot, soapy water and rinse well. Drain upside down on a rack. Spoon hot jam into warm jars and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside for 4 hours to set. Label, date and store until ready to use.
• Step 4 Preheat oven to 200°C. Brush a square 19cm (base measurement) cake pan with melted butter to lightly grease. Place the milk in a small saucepan. Use a small sharp knife to scrape seeds from the vanilla bean into the milk. Bring to a simmer over medium heat. Cook, stirring, for 5 minutes or until slightly reduced and fragrant. Remove from heat and set aside to cool to room temperature.
• Step 5 Meanwhile, place flour and sugar in a bowl. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Add cooled vanilla milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. (Do not overmix. The dough should be soft but not sticky.) Turn dough onto a lightly floured surface and gently knead until smooth. Use a lightly floured rolling pin to roll out dough until about 2cm thick. Use a 5cm-diameter pastry cutter dipped in flour to cut out scones. Place scones, side by side, in the prepared pan. Bake in preheated oven for 10 minutes or until the scones sound hollow when tapped on the top. Remove from oven.
• Step 6 Serve scones with mixed-berry jam and mascarpone, if desired.