The other day Evelyn brought home some beautiful strawberries and left them on my desk. And they smelled so good! Fresh, sweet, summery and perfumed. As the afternoon wore on I battled the intense desire to gobble them up then and there, and the result of my victory is this luscious strawberry marmalade that goes wonderfully with freshly baked lavender scones.
The truth is, I only ever made the lavender scones because plain ol’ sliced bread was deemed unworthy as a vehicle for the marmalade. Something a little fancier, I thought, so I started looking. And lo and behold! I came across this awesome recipe for scones from The Miniature Moose. Not only does it pose serious competition for strawberry marmalade, the flavours of lavender and grapefruit zest make a perfect match for the sweet fruitiness (or is it fruity sweetness?).
And so following this jubilant discovery I decided to post two recipes in one week. Overachiever much?
This strawberry marmalade is an excursion into new territory. I’ve made strawberry jam (not very successfully) and marmalade (more successfully) before, but I’ve never combined the two. I’ve also never used brown sugar or cornstarch in jams. But as it turns out, both of these ‘firsts’ ended well.
Why combine strawberry jam and marmalade? Well, mainly because I wanted to stretch my strawberries a little further, and also I love the texture of the orange peels in marmalade. The addition of brown sugar gives the whole concoction an extra boost of flavour, and gives it a darker, richer colour. If you prefer white sugar however, you can substitute it in!
Oh and cornstarch? That was just a cheat to get the right consistency without having to add tons of sugar or simmer it for a looong time.
About the scones, they’re UH-MAY-ZING! The recipe doesn’t involve any nonsense- you could do it in half an hour. And if you happen to have self-raising flour (which I didn’t), it becomes a four-ingredient recipe: self-raising flour, coconut milk, lavender and sugar. Any of the other flavourings are optional, and you can feel free to customise with poppy seeds, lemon zest, cacao nibs, etc.
Anyways, I shan’t blather on all day. (And soon I won’t be able to resist cracking a joke about self-defeating flour!) Here are the recipes for strawberry marmalade and lavender scones, and I hope you enjoy them as much as I did. See you all next week! 🙂
Strawberry Marmalade Recipe
(Makes 2 small jars)
1 pound fresh strawberries
2 large oranges
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon cornstarch
- Place a saucer in the freezer.
- Rinse and soak strawberries in fresh water to remove any dirt and pesticides.
- Hull (remove the leaves and tiny stem of) the strawberries and cut them into small pieces. I halved the smaller ones and cut the larger ones into 4-8 pieces, depending on the size.
- Peel the oranges, reserving the peel. Separate the orange sections and cut into chunks that are roughly the same size as the strawberry pieces.
- Cut up the orange peel. The amount and size of the pieces are a personal preference. I used most of the peel leaving only a handful, and chopped it up very finely. Alternatively, you can chop it up roughly or do a julienne.
- Transfer all of the fruit, peel, and sugars to a saucepan. Bring to a boil and simmer for 15 minutes, stirring occasionally to prevent it from boiling over or sticking.
- Dissolve the cornstarch in a splash of water and add it to the jam, stirring constantly to prevent lumps.
- To test if the jam is ready, take the saucer out of the freezer and dribble a little jam to see if it sets. If the consistency is to your liking, transfer it immediately to clean jars. Screw on the lids and let cool.
- Enjoy with toast or scones! How about lavender ones?
Lavender Scones Recipe
Adapted from The Miniature Moose
(Makes 6 scones)
1/2 cup whole wheat flour
1/2 cup plain flour, plus extra for kneading
1/4 teaspoon salt
1 1/4 teaspoons baking powder
1 cup self-raising flour (whole wheat or white)
1 tablespoon dried lavender, plus extra for garnish
1 1/2 tablespoons sugar
3/4 cups coconut milk
citrus zest (optional)
- Preheat the oven to 220°C.
- Sift flours, salt and baking powder together into a mixing bowl.
- In a mortar and pestle, pound dried lavender and sugar together to a fine powder. Add to the mixing bowl.
- Stir in coconut milk using a fork. Once the mixture begins to come together, turn it out onto a floured surface and knead very briefly.
- With the base of your palm, flatten the dough into a circle the thickness of your thumb. Using a sharp knife, divide the circle into 6 pieces. Decorate the pieces by lightly pressing a fork on top.
- Transfer the pieces to a lightly greased baking tray and bake for 20-30 minutes, until slightly brown on the bottom.
- Allow to cool for a moment and sprinkle with dried lavender and citrus zest. (I used grapefruit)
- Enjoy with freshly brewed tea and jam. How about strawberry marmalade?