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STRAWBERRY ROSE JAM & ALMOND SCONES

When we think of the traditional afternoon tea we think of warm fluffy scones, lashings of cream, a huge serving a yummy jam and a big cup of our finest tea. So we thought we would incorporate the two and bring you this fantastic Strawberry Rose Jam and Almond Scone recipe.

Serves9 - 12 People
Cooks In30 mins
DifficultyEasy
Dietary[[v]]

Ingredients

For The Strawberry Rose Jam

QtyIngredient
150ml
Hot Water
Strawberry & Raspberry Tea Bags
100gCaster Sugar
1 tspPowdered Pectin
300gStrawberries, Hulled & Chopped
2 tspRose Extract

For The Almond Scones

QtyIngredient
85g
Butter, Cold
300gPlain Flour
50gGrounded Almonds
1 tbspBaking Powder
1/2 tspSalt
3 tbspCaster Sugar
175mlMilk
1 tspAlmond Extract
HandfulFlaked Almonds

Method

  • Steep the tea bags in the hot water for 10 minutes. Combine the berry tea and the sugar together heat over a medium heat for 3 minutes.
  • Remove a tbsp of this mixture and stir in the pectin.
  • Add 1/2 the strawberries, pectin into the saucepan and bring to the boil. Stir for 4 minutes then add the rose extract and the remaining the strawberries.
  • Allow the jam to cool before placing into sterilised jars.
  • CHEF TIP: SCUM, WHICH IS JUST TRAPPED AIR, MAY ARISE WHEN MAKING THE JAM. STIR THE JAM IN THE SAME DIRECTION TO PREVENT THIS FROM HAPPENING.
  • Rub the butter with the flour, almonds, baking powder and salt.
  • Stir in the sugar, milk and almond extract and mix to combine. Bring together and form a round disk. Chill for 10 minutes
  • Pat the round to an inch thick and cut out rounds using a 4cm cutter (do not twist the cutter).
  • Carefully brush the tops with milk and sprinkle with flaked almonds.
  • Bake at 200C for 10-15 minutes.

Serve with clotted cream and strawberry rose jam.