Scones with spiced rhubarb jam

MAKES 10 SCONES For the scones • 225g self-raising flour • 125g softened butter • 110g sugar • 1 egg • 300ml milk For the spiced rhubarb jam • 400g rhubarb • 2 star anise • 400g sugar • Thumb-sized piece of ginger, grated • Rind of 1 lemon • Juice of ½ lemon To make the scones, preheat the oven to 180°C. Mix the butter and flour together in a bowl until the mixture resembles breadcrumbs. Add the sugar and mix again. Whisk the egg and milk together in a jug. Add this gradually to the dry mixture, stirring all the time until a soft, doughy ball forms. It should be moist to the touch, but not too sticky. Tip the dough out on to a lightly floured surface, flatten gently with your hands so it is roughly 5cm thick. Cut the scones out with a scone cutter. Using your hands, quickly shape each scone, turning and moulding them gently so they gain a little height. Place on a greased baking tray and glaze each one with a little egg wash. Bake in the oven for 20 minutes.

To make the jam, first sterilise two jam jars. Preheat the oven to 200°C. Trim and cut the rhubarb into chunks. Place the rhubarb, star anise, grated ginger, lemon rind and juice into an ovenproof dish. Add a little water and cover with foil. Cook for around 15 minutes until the rhubarb is just soft. Pour the rhubarb mixture into a pan and add the sugar. Using a jam thermometer, boil the mixture until it reaches the setting point for jam (105°C), then take off the heat. Using a ladle, carefully pour the hot jam mixture into the sterilised jars and seal. Serve with plenty of clotted or whipped cream.