I woke up this morning and thought of two things: scones and focaccia. I could only choose one because it was already 11AM and I was still in bed looking for recipes with my phone. Terrible, I know. But it’s Merdeka and it’s a Tuesday.
So I found this fruit scones recipe from the recent Jamie magazine. However, I’ve substituted the self-raising flour with whole wheat flour and in hindsight, I could have added more baking powder and maybe some yeast. Well, here’s to first attempts. You can find the recipe here, but its method is funnily incomplete.
• 120g mixture of chopped up golden raisins and pitted prunes (Jamie’s recipe called for raisins and sour cherries)
• Orange juice for soaking and zest
• 450g self-raising flour, plus a little extra for dusting
• 2 tsp baking powder
• 120g butter
• 2 eggs
• 5 tbsp milk, plus a little extra for brushing
• Jam and clotted cream (too time consuming so I opted for whipped cream), to serve
1. Preheat the oven to 200˚C/gas 6. Soak the raisins and prunes in a bowl with some orange zest and just enough juice to cover them. While they’re soaking, pulse the flour, baking powder and butter in a food processor until mixture starts to look like breadcrumbs (don’t be tempted to over-pulse), or rub them together by hand. Transfer to a mixing bowl and make a well in the middle.
2. In another bowl, beat the eggs and milk with a fork. Drain the fruit in a sieve and add them to the beaten eggs and milk with a good pinch of salt. Pour the beaten eggs, milk, fruits into the well in the flour mixture and stir well, adding a splash more milk if necessary, until you have a soft dry dough.
3. Dust a clean work surface and your rolling pin with flour. Roll out the dough until it’s 2cm thick. Using a 7cm round cutter, or the rim of a glass or an egg ring, cut out 10 circles from the dough and place on a non-stick baking sheet. (You may have to roll your dough again in order to get all 10 rounds of it, but try not to knead it too much, as you don’t want to overwork it.)
4. Dip pastry brush into some milk and brush the top of each scone. Bake in the preheated oven for 12 – 15 minutes, until risen and brown. In the mean time, whip up some cream (heavy cream + vanilla essence + some sugar). When the scones are ready, place them on a wire rack to cool.
5. To serve, cut each scone in half across the middle. Spoon a dollop of jam and cream and put the lid back on.
Serve some extra whipped cream with coffee in a chilled glass for added fun.