It has been a number of months since my last entry and it is high time I ceased neglecting my blog. Now the subject of today’s entry is possibly my most carb-tastic venture yet! Scone’s the word! A most grotesquely underrated form of fattening oneself, scones not only make the perfect companion to your morning or afternoon tea, but are also quite a bit of fun to make. Jamie Oliver, the master, the favorite, the brilliant, the inspiration, provides the recipe for this particular scone. Let us begin.
Now the idea for cranberries and apricots came from a recipe seen on pinterest, but any dried fruit would be delicious.
Cranberry Apricot Scones
1/2 cup dried cranberries
1/2 cup dried apricots, cut into small pieces
orange juice, for soaking
4 cups self-rising flour
1/2 cup butter
2 teaspoons baking powder
2 large eggs
1/3 cup milk, plus a little extra for brushing
pinch of salt
1. Preheat the oven to 400 degrees Fahrenheit. Put the dried cranberries and apricots in a little bowl and pour orange juice over them until they are just covered.
2. While the fruit is soaking, cut the butter into the flour and the baking powder (this can be done by pulsing three ingredients in a food processor, or by hand in a bowl with a pastry blender), until the mixture starts to look like breadcrumbs (don’t over mix!). Transfer the mixture to a mixing bowl and make a well in the middle. In a separate bowl, beat the eggs and milk together with a fork. Drain the soaking fruit and add it to the egg mixture along with a pinch of salt. Then pour this mixture into the well in the flour mixture, and stir until you have a soft, dry dough. Add a bit more milk of necessary if the dough is too dry and doesn’t come together.
3. Divide the dough into 10 equal pieces, shape the pieces into slightly flattened balls, and the place them on a non-stick cookie sheet. Brush the top of each scone with a bit of milk. Bake the scones in the preheated oven for 12 to 15 minutes, until they have risen and are a light golden brown. Take them out of the oven and transfer them to a wire rack to cool. To serve: slice them in half and top them with jam and whipped cream/clotted cream.
I had to cook mine a bit longer than what the recipe called for, so just keep an eye on them. We had some Apricot preserve on hand, which was absolutely gorgeous with the scone. Add a spot of Apricot-Tahitian Vanilla tea, a good book (I chose “Surprised by Joy” by C.S. Lewis) and you’re set to have a lovely day. Cheers.
“I am struck here by the curious mixture of justice and injustice in our lives. We are blamed for our real faults but usually not on the right occasions.”
-C.S. Lewis, “Surprised by Joy”