These were lovely little socnes. And because the jam was just a "quick jam" thickened with chia seeds, it didn't require the normal amount of sugar and came out not-too-sweet and deliciously fruity! The low-sugar nature of it means that the jam won't keep the way a traditional jam will. But as long as you eat it relatively quickly, it makes for a delicious (and relatively healthy) way to use up a few feijoas.
Photo goes here.
Feijoa-Ginger Scones with Quick Feijoa-Strawberry Jam
Slightly adapted from NZ Woman's Weekly
Ingredients
Scones
- 375g soft (plain/standard/cake) flour
- 2 3/4 tsp. baking powder
- 1/2 Tbsp. ginger
- 1/4 c. sugar
- 50g butter
- 3-4 feijoas
- 3/4 c. buttermilk
- 0-2 Tbsp. milk
Jam
- 250g feijoa pulp
- 1 c. frozen strawberries
- 2 Tbsp. maple syrup
- 2 Tbsp. chia seeds
- 1/2 tsp. vanilla extract
Directions
Scones
- Preheat oven to 200°C (400°F).
- Sift together flour, baking powder, and ginger.
- Add sugar and stir to mix.
- Cut in the butter.
- Scoop and chop the feijoas.
- Stir in the feijoas and the buttermilk.
- Mix to form a shaggy dough. If the dough won't quite come together, add a little milk until it does.
- Turn the dough out onto a floured surface and pat into a disc ~2-3cm thick.
- Fold the dough into quarters and press flat again.
- Use a biscuit cutter of your preferred size to cut out your scones and place them on a baking sheet.
- Combine the scraps, press flat, and cut out a few more scones. Repeat until you can't make any more scones.
- Bake at 200°C (400°F) until cooked through and just starting to colour on the outside (~15 minutes).
Jam
- Combine the feijoas, strawberries, and maple syrup and cook over medium heat until very soft.
- Remove from heat, purée, and stir in the chia seeds and vanilla.
- Pour into a jar and allow to cool.
Assembly
- Split scones and serve topped with whipped cream and jam.
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