Scones with a Boost of jam

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

It’s true, they are not part of the Italian tradition, yet it came naturally for us to combine them with our herbal teas, perhaps for those special occasions when you want to prepare something a bit more original and sophisticated, or just to bring some variety to cookies and cakes. Compact, soft, moist inside but fragrant on the surface, they are simply perfect because their recipe is super easy and classic with flour, sugar, and butter.

Ours, however, is a version that has a slightly bold personality, thanks to the spices in our Boost, which include sweet orange, pepper, ginger and turmeric. Don’t want to be too daring with a classic like scones? You can choose to add a touch of Boost only in the orange marmalade: you will see, together, they are an inseparable couple, better than Fred Astaire and Ginger Rogers!

Ingredients for the scones

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

Method for scones

1. Infuse a bag of Boost herbal tea in milk 12 hours before starting the preparation.
2. In a bowl, mix flour, sugar, salt, and yeast. To make your scones extra tasty, you can also add the contents of a powdered Boost herbal tea bag.
3. Then add the butter and mix until you get a crumbly dough.
4. In another bowl, whisk the eggs and the infused milk. Then add the dry ingredients and stir to incorporate. Cover the bowl with a cloth or plastic wrap and let it rest in the refrigerator.
5. Roll out the dough until it reaches a thickness of 2 cm. With a knife, cut it into triangles and arrange them on a baking tray. If you have time and want an even softer leavening, leave them in the freezer for 30 minutes to better relax the flour gluten.
6. While you preheat the oven to 220 C, brush each triangle with milk and sprinkle with sugar or with Boost herbal tea. The dough must stay in the oven for about 20 minutes until it reaches a light golden color.
7. When you take them out of the oven they are ready to be tasted, but it’s better to wait a few minutes and let them cool a little. We like to serve them warm with butter and jam!

Ingredients for the jam

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

Method for the jam

1. Wash, peel, and cut the oranges into small pieces, remember to remove all seeds.
2. Put 2 Boost herbal tea bags in 5 cups of water at 95 degrees and leave them to infuse for at least 10 minutes.
3. Bring the infusion (without the tea bags) to a boil, add the oranges, and keep boiling for 10 minutes over high heat. Then reduce the heat and simmer for 30 minutes.
4. Add the sugar and stir continuously to prevent it from burning. You’ll know it’s ready when it reaches the consistency of a thick syrup. (To give it a try: take a ladle and see if by dropping the mixture it falls in large and heavy drops). Finally, remove the foam and let it cool. Spread generously on the scones and enjoy.