Spanish Scones

Ok, this isn’t a Spanish recipe for scones, it’s an English recipe for scones in Spain. CakeyKate is on holiday! It’s really tough, there’s not a cloud in sight, a light breeze blowing past the solar-heated pool and my mum cooking awesome food.  Yeh, really tough.

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I am, however, taking the time to actually start writing my dissertation, which strangely enough doesn’t seem that daunting a task when you have this view to look at. It also helps that we’re pretty much in the middle of nowhere between several large hills, so there aren’t many distractions, except when you fall asleep reading Plato in the sunshine by the pool…..

CakeyKate goes on holiday

Anyway onto the scones. Why did I make scones? Because we don’t have many snacks out here other than fruit (don’t get me wrong, I love fruit, but my tummy just won’t agree with me eating lots of fresh fruit every day. Cooked fruit and veg? Fine. It’s to do with the fiber content of fresh fruit) SO I decided to bake something. In the absence of any kind of dairy free butter alternative, my mum remembered a great scone recipe that used sunflower oil instead of butter. The recipe my mum remembered was probably in a battered old Scottish cookbook somewhere in our kitchen bookshelf, so I found this one online. Goes to show what you can find with a google search, this one comes from the Northern Ireland government services website, who knew!?

The “jam” we had with our scones was actually made from the apricots we grow in our garden. Mum had limited success with her attempts to preserve the apricots. They didn’t freeze well and out of the two batches of jam she made, she burnt the first one and didn’t cook the second one enough. So this is the second batch, which is basically halves of apricots in a thick syrup. I think we should call it candied apricots instead. Se did succeed in making a very nice apricot granita though, yum.

Raisin Scones, makes 6. From nidirect.
300g self raising flour
1 tsp baking powder
pinch of salt
1 egg
1 tbsp sunflower oil
200ml soya milk (or other dairy free alternative)
handful of raisins
 

Preheat the oven to 220°C, or 200°C for a fan oven. Lightly dust a baking tray with flour.

Sieve the flour, baking powder and salt into a large bowl and mix together.

Crack the egg into a measuring jug and add the oil. Beat together with a fork. Add the milk and mix well.

Make a well in the centre of the flour, slowly pour the liquid mixture into the well and stir into the flour, incorporating more flour slowly from the edges of the well. Add the raisins and knead into a soft dough. If it’s too sticky, add a little more flour, if it’s too dry, add a little more milk.

Turn onto a lightly floured surface and shape into a rectangle about 3cm thick with your hands. Using a sharp knife dusted with flour, cut the dough lengthways down the middle, and then into thirds the short way, giving you 6 rough squares.

Bake for 12-15 minutes until well risen and golden brown.

Serve warm with jam.

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