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Les Petits Chefs – Food Revolution Week 9

Posted By Mardi Michels On May 26, 2010 @ 05:31 In baked goods,baking,eat,food revolution,Jamie Oliver,les petits chefs,recipes | 29 Comments

Jamie Oliver’s Fruit Scones

Adapted from Fruit Scones, p. 331, Jamie’s Food Revolution (thanks to Rachael/La Fuji Mama for letting me cut and paste this recipe!)

Makes 10 scones
Jamie says: This is a cracking recipe for scones which uses dried cherries as well as the more traditional raisins. However feel free to substitute any other dried fruit you like. Scones freeze really well so you can make a batch of them, pop some into the freezer, and that way, if you have any unexpected visitors, you can always put them straight into the oven from frozen as a quick and delicious treat! Spread with jam and serve with clotted cream – nothing else will do!

Ingredients:
1/2 cup raisins
1/2 cup dried apricots, cut into small pieces
orange juice, for soaking (we used cranberry)
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

Method:
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/ butter and jam.


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