FRUIT SCONES ONE SUNNY SUNDAY IN SEPTEMBER….

Today was a continuation of yesterday in terms of Slater activities…we decided (rather rashly perhaps) to completely redo part of the garden!   Oh yes not just the odd shrub, not just a little weeding and trimming but a complete refurb!

This leads to aching backs, filthy hands and, in my case, filthy feet as I wore very impractical foot-ware!  And so, it’s important to keep the mood light and happy!  That means, in my case having good things to eat every now and again…..

And so, obviously this involves a rapid think about what’s in the cupboard and what can be baked quickly and easily..SCONES always work and these ones were no exception.  Read on and then rummage around in your kitchen and make some for you and friends.

FRUIT SCONES.

6oz Spelt Flour
2oz Tef Flour 
1oz Light Muscavado Sugar
1oz Coconut Palm Sugar
2teasp Baking Powder
3oz Organic Butter
2oz Raisins
1teasp Vanilla Extract
Organic Milk

METHOD

1. Place all the dry ingredients in a bowl.
2. Rub in the butter.
3. Stir in the raisins.
4. Add vanilla extract to 1/4pint of milk and add to mixture.
5. Add more milk as needed drawing everything together with a knife.
6. Place the dough (it is soft and sticky) on a floured board and flatten out using hands or rolling pin but handle as little as possible.
7. Cut out the scones making sure they are about 2cms high, don’t go all thin better to be thick!
8. Place on a greased tray and bake for about 10-12 minutes at 200/380 ish…a hot oven quickly!
9. Remove from the tray, cool and eat!! Enjoy with butter and jam or in my case I had Raspberry Curd, which I bought from an English Heritage shop and I can assure you it is a truly delicious topping!

I am always someone who messes around with a basic,and perfectly lovely recipe which explains the use of Spelt and Tef Flour.  Both of these flours are old and perhaps easier for our bodies to digest and deal with.  Tef is from Ethiopia and gives a nutty flavour but here I used only a small amount and if you choose to, simply use whatever flour you have.

The coconut palm sugar is also healthier than using all sugar and it has a delightful caramel-like flavour.

The addition of vanilla extract was just me with a whim and I love vanilla…enough said!

Using different flours results in a crumblier scone than any you would buy so it may be that you end up using the butter and/or jam to keep the scone stuck together!  My husband declared them a hit so I’ll simply leave you with that useful information and perhaps you will make your own and come to your own decision….love to all.

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