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Feijoa and Strawberry Scone Scrolls



16 piece(s)

  • 1 lemon zest
  • 60 g sugar
  • 200 g cream
  • 150 g soda water
  • 500 g cake flour
  • 100 g macadamias, roasted and salted
  • 300 g feijoas, ends removed
  • 20 g maple syrup
  • 200 g strawberries, sliced
  • 2 - 3 tsp lemon juice
  • 100 g icing sugar
  • 6
    Preparation 10min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9

Recipe's preparation

  1. Preheat oven to fan forced 180°C. Line a rectangular tin with baking paper and set aside.

    Place lemon peel and sugar into mixing bowl and mill for 10 sec/speed 10.

    Add cream, soda water and flour and mix for 5 sec/speed 6.

    Closed lid/dough mode / 20-30 sec/.

    Turn out onto floured ThermoMat and roll out to a large rectangle.

    Place macadamias and feijoas into mixing bowl and chop for 4 sec/speed 5.

    Spread this across the scone dough evenly. Top with sliced strawberries and drizzle with maple syrup.

    Starting with the long side of the dough, roll carefully, taking care not to tear the dough. Slice across the roll, placing cut side up into the prepared tin.

    Bake for 35-45 minutes or until golden.

    Meanwhile make the glaze by placing juice and icing sugar into mixing bowl and blending for 10 sec/speed 4.

    Glaze scones by drizzling icing over while still warm.


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