Servings: 10

Prep Time: 15 min

Gubinge Jam with Scones and Cream


  • 500g Gubinge (Kakadu plum)
  • 250g sugar
  • 2 star anise
  • 50ml water
  • zest and juice of 1 lime

For the scones

  • 500g plain flour, plus extra for dusting
  • 15g baking powder
  • 100g caster sugar
  • 100g salted butter, diced
  • 250ml milk
  • 1 medium free-range egg, lightly beaten (or egg substitute)


For the jam
1. Place everything in the saucepan and bring to boil.
2. Simmer for 30 minutes, stirring occasionally. 3. Take off the stove and let it cool slightly.
4. Pass it through a big sieve, or colander, with the back of a wooden spoon, separating the flesh from the seed.

For the scones
1. Sift the flour, baking powder and sugar into a bowl.
2. Using just your fingertips, rub the butter into the flour until it is no longer visible.
3. Add the milk and mix well. Once it starts to come together, turn out on to a lightly floured surface and knead gently until it forms a smooth, soft dough.
4. Preheat the oven to 200C.
5. Roll the dough out on a lightly floured surface to 2.5 cm thick and cut into rounds with a 5cm cutter.
6. Place on a baking tray lined with baking paper. Brush the tops of the scones twice with the beaten egg.
7. Bake in the oven for approximately 15 minutes.

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