6 large free-range eggs
120g caster sugar
120g unsalted, softened butter
170g string (bread) flour
1 _ teaspoons baking powder
using Farmhouse Preserves Blueberry and Lavender Preserve

Pre-heat the oven to 150C. Beat the egg yolks with the sugar until thick and creamy, gradually beat in the butter. Sift the flour and baking powder together, and mix in. Knead lightly to a soft dough, then wrap in cling film and chill for 30mins. Roll out the dough to a thickness of 5mm. Cut six disks about 12cm in diameter, using a saucer as a template. Place on a non-stick baking sheet, and prick with a fork. Pinch the edges into a slight rim. Chill for a further 30 minutes. Sprinkle the disks with a little sugar and bake for 12 minutes until pale golden. Allow to cool. To serve, smother generously with the Blueberry and Lavender Preserve and decorate with blueberries and cherries around the edges. Add a sprig of lavender.

Experiment with our jams in pancakes, cake mixtures, scones and rockcakes.