Fennel Flavoured Scones
Prepare for afternoon tea with fennel scones, chia jam and cinnamon butter.
Ingredients
Number of portions
Fennel Scones
1 tbsp Santa Maria Fennel Seeds, whole
6 dl wheat flour
1 tsp salt
2 tsp Santa Maria Baking Soda
75 g butter, room tempered
1 egg
2 dl milk or sour milk
Chia Jam
4 dl (250 g) strawberries, fresh or thawed
3 tbsp Risenta Chia Seeds
1 dl water
1 tsp lemon juice
2 tsp Santa Maria Vanilla Sugar
0,75 dl Risenta Raw Sugar
Cinnamon Butter
125 g butter, room tempered
1 tbsp mjölk
0,5 dl icing sugar
2–3 tsp Santa Maria Cinnamon, ground
0,5 tsp Santa Maria Nutmeg, ground
How to prepare
Fennel Scones
Set the oven for 250°C.
Put a sheet of baking paper on a baking tray.
Pestle the fennel seeds.
Mix flour, salt, baking soda and fennel seeds.
Add butter to the batter.
Also add eggs, milk or sour milk and make it a dough.
Split the dough in three pieces. Put on the baking tray and make them flat.
Cut each piece crosswise into four parts.
Bake in the middle of the oven, for about 8–10 minutes, until golden.
Chia Jam
Put the berries in a bowl. Mash them with a fork or a hand blender.
Add chia seeds, water and lemon juice. If you want the jam to be thicker, ad an extra teaspoon of seeds.
Add raw sugar, vanilla sugar and mix well.
Store in the fridge overnight.
Put the jam in a clean glass jar with a lid.
Cinnamon Butter
Mix all ingredients in a bowl, by using an electric mixer, until the butter is light and creamy.
Put the butter in a jar with a lid and store cold.
When storing it in the fridge, it will stay fresh for two weeks.
Recipe categories
Food