Feijoa and Ginger Scones with Feijoa Jam

20 minutes + 30 minutes Serves 12

Ingredients

  • 3 cups self-raising flour
  • 1 1/2 tsp ground ginger
  • 1 tsp baking powder
  • 1/4 cup sugar
  • 50 g butter
  • 3 feijoas, plus 1 cup feijoas (5-6 medium-sized fruit), finely chopped or puréed for the jam
  • 3/4 cup buttermilk
  • Whipped cream, to serve
  • Feijoa Jam
  • 1 cup frozen strawberries
  • 2 Tbsp maple syrup
  • 2 Tbsp chia seeds
  • 1/2 tsp vanilla essence
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Method

  • 1. Preheat oven to 210°C (190°C fan-forced). 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 mixture 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. Serve scones with the Fast feijoa jam and cream.

  • Feijoa jam

  • 1. 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.

  • Tips: If you don't have buttermilk simply add a drop of lemon juice to regular milk.

  • 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.

  • PER SERVE

  • • Energy 923Kj • Protein 5g • Total Fat 7g • Saturated Fat 4g • Carbohydrates 33g • Sugars 12g • Sodium 259mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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