FEIJOA and RASPBERRY SCONE SCROLLS
Feijoa and Strawberry Scones
Well Feijoa’s are nearly done and dusted, you may still find a few in speciality green grocers. They are a delicately fragrant fruit that are basically a guava…and they go really well with berries, so this is a little take on that. Great for morning or afternoon tea, if you have no feijoas, just replace with other firm fruit of choice.
NEED:
zest 1 lemon
60g sugar
200g cream
150g soda water
500g cake flour
100g macadamias , roasted and salted
300g feijoas, skinned, ends removed
20g maple syrup
200g raspberries
Glaze;
2 – 3 tsp lemon juice
100g icing sugar
DO:
Preheat oven to fan forced 180°C. Line a rectangular tin with baking paper and set aside.
Place lemon peel and sugar into mixing bowl and mill for 10 sec/speed 10.
Add cream, soda water and flour and mix for 5 sec/speed 6.
Knead 20-30 sec/Interval.
Turn out onto floured Silpat mat and roll out to a large rectangle.
Place macadamias and feijoas into mixing bowl and chop for 4 sec/speed 5.
Spread this across the scone dough evenly. Top with raspberries and drizzle with maple syrup.
Starting with the long side of the dough, roll carefully, taking care not to tear the dough. Slice across
the roll, placing cut side up into the prepared tin.
Bake for 35-45 minutes or until golden.
Meanwhile make the glaze by placing juice and icing sugar into mixing bowl and blending for 10 sec/speed 4.
Glaze scones by drizzling icing over while still warm.
