Inspired by The Great British Bake Off on the BBC we've been cooking scones to eat with cream and jam for the classic cream tea.

Using Paul Hollywood's scone recipe these were perfect with our recently made raspberry jam.

Our friend Helga makes a delicious fresh tasting raspberry jam with a stunning vibrant colour. She revealed that her secret is to use preserving sugar with added pectin, this cuts down on the amount of time needed to cook the jam, so maintaining the taste and colour of the berries.

  See here for the raspberry jam recipe in more detail.

image source wikimedia commons

1. The latin name for the European Raspberry is Rubus idaeus and botanically it belongs to the same family as roses and blackberries.