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When we think of the traditional afternoon tea we think of warm fluffy scones, lashings of cream, a huge serving a yummy jam and a big cup of our finest tea.
So we thought we would incorporate the two and bring you this fantastic Strawberry Rose Jam and Almond Scone recipe.


Strawberry Rose Jam
Qty Ingredients 
150ml Hot Water
2 Strawberry & Raspberry Tea Bags
100g Caster Sugar
1Tsp Powdered Pectin
300g Strawberries, Hulled and Chopped
2 Tsp Rose Extract
For The Almond Scones
Qty Ingredients
85g Butter, Cold
300g Plain Flour
50g Grounded Almonds
1 Tbsp. Baking Powder 
1/2 Tsp Salt 
3 Tbsp. Caster Sugar 
175ml Milk
1 Tsp Almond Extract 
Handful Flaked Almonds

Strawberry Rose Jam Method

Chef Tips: Scum, which is just trapped air my arise when making the jam. Stir the jam in the same direction to prevent this from happening.

  1. Steep the tea bags in the hot water for 10 minutes. Combine the berry tea and the sugar together heat over a medium heat for 3 minutes.
  2. Remove a tbsp of this mixture and stir in the pectin.
  3. Add 1/2 the strawberries, pectin into the saucepan and bring to the boil. Stir for 4 minutes then add the rose extract and the remaining the strawberries.
  4. Allow the jam to cool before placing into sterilised jars.

Almond Scones Method

  1. Rub the butter with the flour, almonds, baking powder and salt.
  2. Stir in the sugar, milk and almond extract and mix to combine. Bring together and form a round disk. Chill for 10 minutes
  3. Pat the round to an inch thick and cut out rounds using a 4cm cutter (do not twist the cutter).

  1. Carefully brush the tops with milk and sprinkle with flaked almonds
  2. Bake at 200C for 10-15minutes

Serve with clotted cream and strawberry rose jam.

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