Scone with a Jam Boost

Tea time is a real social event in Anglo-Saxon culture, and when it comes there is one thing that cannot be missed: accompanying scones. Whether they are served with clotted cream or with jam they are a real must for the five o’clock snack. But we won’t judge you if you want to eat them for breakfast, too!

True, they are not part of the Italian tradition, yet it came natural for us to pair them with our herbal teas, perhaps for those special occasions when you want to prepare something original and fancy. Compact, soft, moist on the inside but fragrant on the surface, they are perfect because they have a super classic and simple recipe with flour, sugar and butter at their base.

La nostra, però, è una versione che ha una personalità un po’ più decisa, grazie alle spezie della nostra Boost, che includono arancia dolce, pepe, zenzero e curcuma. Non vuoi osare tanto negli scone? Puoi scegliere di aggiungere un tocco di Boost solo nella marmellata di arance: vedrai, insieme, sono una coppia inseparabile, meglio di Fred Astaire e Ginger Rogers! 

Ingredients for scones

• 330 g of 00 flour
• 65 g of sugar
• ¾ teaspoon of salt
• 1 tablespoon baking powder
• 115 g cold unsalted butter
• 2 eggs
• 2 bustine di Remedium n.2 – Boost
• 110 g of milk

Procedure for scones

1. Steep one packet of Boost herbal tea in milk 12 hours before starting preparation.
2. In a bowl, mix flour, sugar, salt, baking powder. And to make your scones extra tasty, also add the contents of a Boost herbal tea bag reduced to a powder.
3. Also add the butter and incorporate it until the dough is crumbly.
4. In another bowl, beat the eggs and milk in which you infused the Boost sachet. Then add the dry ingredients and mix to incorporate them. Cover the bowl with a cloth or plastic wrap and let it rest in the refrigerator.
5. Roll out the dough to a thickness of 2 cm. With a knife, cut it into triangles and arrange them on a baking sheet. If you have time and want to achieve an even softer rise, leave them in the freezer for 30 minutes so that the gluten in the flour relaxes properly.
6. While preheating the oven to 220 C, brush each triangle with milk and sprinkle with sugar or, if desired, Boost infusion. The dough should remain in the oven for about 20 minutes, until it reaches a light browning.
7. When you take them out of the oven they are ready to be tasted, perhaps after waiting a few minutes for them to reach the right temperature. We like to serve them still warm accompanied by butter and jam!

Ingredients for the jam

• 6 oranges
• 3 ½ cups of sugar
• 5 cups of water
• 2 bustine di Remedium n.2 – Boost

Procedure for the jam

1. Wash, peel and cut the oranges into pieces, taking care to remove the seeds.
2. Put 2 sachets of Boost herbal tea in 5 cups of 95-degree water, leaving them to steep for at least a good 10 minutes.
3. Bring the brew (from which you will have removed the sachets) to a boil, add the oranges, and boil for 10 minutes over high heat. Then reduce the flame and let it simmer for 30 minutes.
4. Add the sugar and stir continuously to prevent sticking or burning. You will know it is ready when it reaches the consistency of a thick syrup. (To test: take a ladle and see if dropping the mixture falls in wide, heavy drops). To finish, remove the foam and let it cool before using it to accompany the scones.