Ingredients
Serves 10 (Makes 20 scones)Traditional Scones
800g plain flour
60g baking powder
Pinch of salt
120g butter (room temperature)
140g sugar
360mL milk
3 eggs (+1 for an egg wash)
Strawberry Jam
2kg of ripe strawberries
1 vanilla bean cut in half
½ lemon, freshly squeezed
350g white sugar
Jasmine Tea Gânache
250g high quality dark chocolate, broken into small pieces
330mL of cream
20g of Jasmine tea (loose leaf)
Method
Traditional Scones
Pre-heat oven to 180°C
Sift flour, baking powder and salt, then mix together in a bowl
Chop the butter and add to bowl, mixing it until it forms a crumble. You may use your fingers to rub the butter into the flour.
Add the sugar and mix
In a separate bowl whisk the milk and eggs, then add to the main mixture
Continue mixing until all ingredients are combined
Knead the dough a little, but be careful not to overdo it or the dough will become tough.
Roll out the dough until it is 2.5cm thick
Cut out circles (approx 5- 6cm diameter) using a cutter (or upturned drinking glass)
Line up the scones on a tray, covered with baking paper
Brush the top of the scones with an egg wash, and allow the scones to sit for 30 minutes
Bake at 180°C for 10-12 minutes
Serve warm
Strawberry Jam
Mix all ingredients together in a bowl until combined
If you prefer a smooth jam then crush with a potato masher
Cover the mixture and leave in the refrigerator overnight
Place ingredients into a large pot, cover with 500mL of water then cook over low heat for one hour, stirring often
Remove vanilla bean
Transfer to hot, sterilised jars and seal
Jasmine Tea Gânache
Use this gânache for decorating macaroons.
1. Mix the tea leaves into the cream in a double saucepan and bring to the boil.
2. Remove from heat and cover with cling film to allow the tea to infuse.
3. After 10 minutes, return the mixture to heat and once more bring to boil.
4. Pour the cream through a sieve into a separate bowl with the chocolate. Discard the
tea leaves.
5. Mix using a spatula until the chocolate is melted and the gânache is smooth and
glossy.
6. Allow to cool for one hour in the refrigerator.
7. When mixture is cool and thick pipe it onto your macaroons.