Seabuckthorn and White Chocolate Scones with Seabuckthorn Jelly

 

Recipes courtesy of Sarah Galvin, BSHEc , columnist for the Western Producer

Seabuckthorn and White Chocolate Scones adapted from “Baking, From My Home to Yours” by Dorie Greenspan

1 large egg

2/3 c. cold heavy cream 160 mL

2 c. all purpose flour 500 mL

2 tbsp. sugar 30 mL

1 tbsp. baking powder 15 mL

1/4 tsp. salt 2 mL

5 tbsp. unsalted butter, cut into small pieces and chilled 75 mL

1/3 c. nvigorate seabuckthorn berries 80 mL

1/3 c. white baking chocolate, coarsely chopped 80 mL

Centre an oven rack and preheat to 400°F (200°C). Line a baking sheet with parchment paper.

Whisk egg and cream.

Mix flour, sugar, salt and baking powder. Add cold butter and cut in until mixture is pebbly. Add the berries and chocolate. Toss to coat with flour.

Pour the egg mixture into dry ingredients and stir with a fork just until a dough forms. Gently knead with your hands.

Turn out the dough onto a work surface and gently knead until it holds together. Divide in half. Pat each into a rough circle, about 1 inch (5 cm) thick. Cut into 6 wedges and place on baking sheet.

Bake 18-22 minutes or until tops are golden. Cool at least 10 minutes before serving.

Seabuckthorn Jelly

In the recipes I found added pectin was used. A common comment is that these berries are low in natural pectin. I tried making jelly with only sugar and it worked perfectly fine. In my opinion, without scientific tests, these berries do have natural pectin but probably only if you use the whole berry including the seed inside.

nvigorate seabuckthorn berries

water

sugar

Put berries into a heavy bottomed pot. Add enough water to cover. Boil until berries have split open. Mash berries to break them up.

Strain in a jelly bag and save the juice. Set pulp aside for another use.

Measure juice into heavy bottomed pot and add equal amount of sugar. Boil gently until approximately 220° F (104° C) on a candy thermometer. Do a jelly test. If the syrup sheets off the side of a spoon, it is ready and pour into jars. If not, continue to boil until jelly stage is reached. Refrigerate or water bath process the jars until ready to use.

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