| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 22g | 14g | 50g |
| sugars | fibre | protein | salt |
| 20g | 2g | 6g | 0.2g |
There is a certain magic to the Aniseed Myrtle Scones with Jam & Cream recipe. As a gourmet chef with roots in the rugged landscape of Montana, it’s often a challenge to find recipes that fuse rustic appeal with sophisticated flavor profiles. What makes these scones so special is their ability to marry a dash of the wild west with the elegance of a British high tea.
Aniseed Myrtle: An Exquisite Touch
While aniseed myrtle might not be a known staple in every kitchen, it surely deserves a spot. Sourced from Australia (source), its liquorice-like aroma adds a lovely uniqueness to the scones. Plus, this herb is a powerhouse of antioxidants, offering more than just an unforgettable taste.
Health Benefits Galore
These scones aren’t just decadently delicious – they’re nutritionally rich, too. Made with self-raising flour, unsalted butter, dried mixed fruit, and other wholesome ingredients, they pack in fiber, vitamins, and minerals. A serving also provides satiety, making each bite rewarding and filling.
The fruit jam, while adding a sweet-sour twist, is also a great source of vitamins depending on your choice of fruit. For instance, opting for a blueberry or strawberry jam could boost your intake of vitamins C and K (source).
A Delectable Pairing
Aniseed Myrtle Scones with Jam & Cream work beautifully as a stand-alone treat or alongside other dishes. Think of enjoying them with a hearty vegetable stew, much like the bison burgers or venison steaks from my Montana childhood. Else, pair them with a huckleberry pie for a dessert course that truly stands out.
I love this recipe – and I’m sure you will, too. Give the Aniseed Myrtle Scones with Jam & Cream recipe a try, and you’ll discover a taste of the wild west, garnished with a hint of the exotic. Here’s to exploring new flavors and stepping into the delicious unknown!
What You’ll Need
- 2 cups self-raising flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon aniseed myrtle
- 1/2 cup unsalted butter, cold and diced
- 1/3 cup milk
- 1 egg
- 1 cup dried mixed fruit
- 1 jar fruit jam of choice
- 1 cup whipping cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla extract
Method
Step One
Start by preheating your oven to 220 degrees Celsius (425 degrees Fahrenheit). Then, line a baking sheet with baking paper.
Step Two
Take a large mixing bowl and combine the self-raising flour, sugar, salt and aniseed myrtle. Mix these ingredients until they’re well combined.
Step Three
Add the cold unsalted butter to the flour mixture and use your fingers to blend it. Continue this process until the mixture resembles coarse breadcrumbs.
Step Four
In a separate bowl, whisk the milk and egg until they’re well blended. Gradually add the milk and egg mixture to the flour mixture, stirring it until it just comes together. Be careful not to overmix.
Step Five
Add the dried mixed fruit to the mixture and stir until it’s well distributed throughout the mix.
Step Six
Turn the dough out onto a floured surface and knead it briefly until it comes together. Flatten the dough with a rolling pin into a thickness of about 2 cm.
Step Seven
Use a round cookie cutter to cut out scones from the dough. Place the scones on your prepared baking sheet.
Step Eight
Bake for about 12 to 15 minutes, or until the scones are golden brown.
Step Nine
While the scones are baking, whip the cream together with icing sugar and vanilla extract until it becomes thick.
Step Ten
Once the scones are baked, let them cool for a few minutes. Slice each scone in half and serve with a dollop of whipped cream and a spoonful of fruit jam. Enjoy your Aniseed Myrtle Scones with Jam and Cream!
