Southern teacakes

southern teacakes

4 cups self-rising flour, (or 4 cups of All Purpose flour and 4 teaspoons of baking powder)
1 teaspoon nutmeg
2 eggs
1 cup granulated sugar
1/2 cup dark brown sugar
1 stick butter, melted
1/2 cup whole milk
Lemon zest from 1 large lemon
1 teaspoon almond extract or vanilla extract

32 ounces strawberries, green part removed, and roughly chopped. (I like a chunky jam, so I chop in half.)
1 1/2 – 2 cups white sugar
Zest from a lemon
Juice ½ an orange
Juice from one blood orange

Preheat the oven to 400 degrees. Line baking sheet with parchment paper.
Sift flour and nutmeg (and baking powder if using All Purpose flour), into a large bowl. In a second bowl, whisk eggs, sugar, butter, milk, lemon zest, and vanilla extract until smooth.
Combine dry ingredients into wet using a rubber spatula. Work in small batches, fold until just combined. Be sure not to overwork.
The dough will be sticky, lightly flour your hands, pinch the dough and form a ball, drop on prepared baking sheet and slightly flatten it.
Bake for 8-11 minutes or until lightly browned.

In large pot, add all ingredients, stir with a rubber spatula.
Place over medium heat. Bring to a simmer and let cook for 20 minutes, stirring occasionally. Smash chunks of strawberry, if you please, as they soften.
When marmalade can coat the back of a spoon, it’s done. Remove from heat, let cool and store in an airtight container.