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Strawberry Jelly Scones

Strawberry Jelly Scones


For the scones

  • Preheat oven to 200* C (390* F) Fan.
  • Put the mandarin zest in a food processor and set aside.
  • Simmer the mandarin juice and cloves for 2-3 minutes in a saucepan.
  • Remove the cloves with a spoon and add the dried cranberries. Continue to simmer until they soak up all of the juice.
  • Transfer to a bowl and set aside to cool.
  • To the food processor (with the mandarin zest) add the flour, baking powder, sugar, butter and a pinch of salt.
  • Beat for 1 minute, until the mixture looks like coarse meal.
  • Add the eggs and beat until the mixture turns into a ball and comes together to form a dough.
  • Generously dust a working surface with flour and place the dough on it.
  • Put the cranberries to the food processor and beat until they are very finely grated.
  • Add them to the dough and knead to distribute.
  • It is VERY important to knead the dough very well so the scones can be turn out light and fluffy.
  • If the dough is too sticky, dust with more flour to help it along.
  • Line a large baking sheet with parchment paper.
  • Use a rolling pin to roll out the dough to a sheet 2 cm thick.
  • Dust a 5 cm circular cookie cutter or a coffee cup and cut out little round “cakes”.
  • When all of the dough is finished, make a small well in the center of each circle with your thumb.
  • Brush with some milk and put some strawberry jelly or cranberry sauce in each well.
  • Bake for 10-12 minutes or until the scones rise and turn golden.
  • When ready, remove from oven and set on a wire rack to cool.

For the filling

  • Beat the heavy cream in a mixer with the whisk attachment.
  • When it starts to form peaks, slowly add the icing sugar.
  • When it becomes whipped cream add the zest and almond extract and fold with a spatula.
  • Transfer filling to a piping bag.
  • When the scones are cool, cut in half, horizontally, with a sharp knife.
  • Pipe filling over the lower half of the scones and cover with top half.
  • Serve at room temperature.
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Nutrition information per 100 gr.

Calories (kcal)
15 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
18 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
38 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
15 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
14 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
11 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
6 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
4 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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