Saturday, 31 August 2013

Spicy Cranberry and Raisin Pinwheel Scones

It's no secret that I recently had a milestone birthday. If there is one thing we all learn with age, it's that it is not the things we accumulate over our lifetimes that matter, it's the friends we make along the way. I can hardly believe I'm forty! That's like twenty twice! How did that happen? I had a great birthday week celebration with family and friends. 

I whipped up these scones for one of my most fabulous old friends and her beautiful family when they popped round to our house for a catch up.

Spicy Cranberry and Raisin Pinwheel Scones

Scone Mix
2 cups plain flour
4 teaspoons baking powder
100g butter
1 egg 
enough milk to top up the egg to make 200ml of liquid
2 tablespoons brown sugar

1/2 cup Raisins
3/4 cup dried cranberries
3 tablespoons brown sugar
3 tablespoons butter - melted
1 teaspoon cinnamon
1 teaspoon mixed spice

Preheat the oven to 200deg. C and line a baking sheet with baking paper.

Start by making the spicy fruit filling: Melt the butter and stir in the remaining filling ingredients. Put aside while you make the scone dough.

Sift flour and baking powder into a large bowl. Grate the butter into the flour mix and add the brown sugar; then rub the butter in with your finger tips until the mixture resembles crumbs.

Whisk the egg and milk mixture together. Make a well in the centre of the dry ingredients and add the egg mixture.

Use a table knife to gently combine the ingredients until just mixed. The mixture should be quite wet.

Sprinkle some extra flour onto a sheet of plastic food wrap. Turn the scone dough out onto the wrap and use a gentle floured hand to spread the dough into rectangular shape. 

Evenly spread the spicy fruit filling onto the scone dough.

Use the plastic wrap to help roll the dough into a 'sushi roll'.

Make sure the join is on the underside, and with a sharp floured knife cut the scone roll into 3cm slices. Try not to squash the roll shape.

Place the scones onto the baking sheet and bake for 15 to 20 minutes until well risen and golden brown.

The best way to test a scone for doneness is to tap the bottom and listen for a hollow sound - then you know it is cooked.

Time to switch the coffee machine on and get the butter out!

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