Ingredients
Fast feijoa jam
Method
1.Preheat oven to 210°C. Place flour, ginger, baking powder and sugar in a bowl or food processer. Mix to combine. Add butter then rub or pulse into fine crumbs.
2.Remove flesh from feijoas, chop, and add to the flour mix with the buttermilk. Stir or pulse to combine.
3.Knead just enough to bring dough into a ball. Roll on a floured board to 1.5cm thick. Cut into rounds; place on a cold, floured tray. Bake for 15-20 minutes until risen but barely coloured.
4.Meanwhile, make Fast feijoa jam (see below). Serve scones with the Fast feijoa jam and cream.
Fast feijoa jam
5.Combine fruit and syrup in a saucepan. Simmer for 10 minutes or until pulpy. Add chia seeds and vanilla essence then mix well. Remove from heat. Jam will thicken on cooling. Store in the fridge.
PER SERVE (10) Energy 256kcal, 1074kj • Protein 6g • Total Fat 6g • Saturated Fat 2g • Carbohydrate 43.3g • Fibre 3.4g • Sodium 247mg • Sugar 13.4g – The key to light scones is handling the dough as little as possible. Don’t knead as you would bread; squeeze it together and get it into the oven quickly to maximise the rising. – This paleo-friendly jam is lower in sugar than most store-bought jams. Store in the fridge and use within 2 weeks. It’s delicious on pikelets or stirred into yoghurt.
Note
