Servings: 0
Equipment
Ingredients
For the Strawberry Balsamic Jam:
- 2 cups fresh strawberries diced
- 1/4 cup pure maple syrup
- 2 tbsp high-quality balsamic vinegar
- 1 tsp lemon zest
For the Scones:
- 2 1/2 cups organic white spelt flour plus extra for dusting
- 1 tbsp + 1 tsp aluminum-free baking powder
- 1/2 tsp Himalayan pink salt
- 1/2 cup cold ghee cubed
- 3/4 cup grass-fed whole milk or almond milk
- 1/4 cup pure maple syrup
For the Balsamic Glaze (optional):
- 1/2 cup high-quality balsamic vinegar
- 1 tbsp pure maple syrup
Instructions
- To make the strawberry balsamic jam, combine strawberries, maple syrup, balsamic vinegar, and lemon zest in a saucepan over medium heat. Cook until the strawberries break down and the mixture thickens, about 15-20 minutes. Allow it to cool and thicken further.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, sift together the flour, baking powder, and salt.
- Cut in the ghee until the mixture resembles coarse crumbs.
- Gently stir in the milk and maple syrup just until the dough comes together; do not overmix.
- Turn the dough onto a floured surface, and roll it into a rectangle about 1/2 inch thick.
- Spread a thin layer of the cooled strawberry balsamic jam over the dough.
- Roll the dough lengthwise into a log, enclosing the jam. Then, using a sharp knife, slice the log into rounds.
- Place each round flat on the baking sheet, with the spiral of jam facing up.
- Bake for 18-22 minutes, or until the scones are golden and the jam ribbons are set.
- For the optional balsamic glaze, reduce the balsamic vinegar in a saucepan over low heat until halved, then stir in the maple syrup and let cool. Drizzle over the scones once they're baked.
- Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack.
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06/10/2024 10:45 am GMT
