Scones:

3 cups (450g) self-raising flour, plus extra for dusting
¼ cup caster sugar
100g cold butter, chopped
250g sour cream
1/4 cup milk , plus extra to brush

Pinotage jam:
500g strawberries, hulled and chopped
500g jam sugar or caster sugar
375ml pinotage
1 lemon, zested and juiced

For the jam, place the strawberries in a saucepan and lightly crush with a potato masher or a large spoon - but dont completely mash them, you just want to aid them breaking down. Add the remaining ingredients to the saucepan and place over medium heat, bring to a simmer, reduce to medium low cook until jam reaches 105 degrees celsius, so yes you need a cooking thermometer for this. It will take a little longer to cook than regular jam here, so anywhere between 25-50 minutes - but the thermometer will dictate this. Once the mixture has reached the temperature set aside and cool then once cool store the jam in the fridge. 

Preheat oven to 180. 

For the scones, combine the flour, ½ tsp salt and the sugar in a bowl then add the butter and use your fingers to rub the butter between your fingers to form crumbs. You could use a food processor here to save time, but I quite enjoy doing this by hand. Add the sour cream and stir through with a spoon. Add enough milk (2-3 tbs should do) to just bring it together, making sure to not overwork the dough as this will make it tough. 

On a lightly floured surface, press out gently to about 2.5-3cm thick and stamp out rounds with a 6cm or 7cm cookie cutter. Re-shape the trimmings and continue to stamp out until all the dough is used. Spread out on a lightly floured baking sheet or two. Brush with extra milk then bake for 15-20 minutes until golden and well risen.

Serve scones with double cream and pinotage jam (and some extra strawberries if you like). 

Note: Store jam in the fridge