Buttermilk Scones with West
Country Clotted Cream and Raspberry Butter
These are the
lightest little scones you'll ever come across. But what is raspberry butter,
you're wondering? The answer is that, traditionally, country people used to use
up surplus summer fruits by making fruit cheeses. Damsons,
for instance, can be cooked long and slow until they are concentrated into a
thick, cheese-like consistency. Fruit butters are similar, but not quite so
thick. This version, made with raspberries, has
all the concentrated flavour and aroma of the fruit, perfect for piling on to
scones with generous amounts of clotted cream. Don't forget
that scones don't keep well, so, in the unlikely event of there being any left,
pop them in the freezer. The raspberry butter, however, can be kept in the
fridge for a couple of weeks.
Serves : Makes about 10 scones
Ingredients:
2 – 3 tbsp Buttermilk, plus a
little extra for brushing
8oz / 225g Self-Raising Flour, plus
a little extra for dusting
Pinch of Salt
3oz / 75g Butter, at room
temperature
1½oz / 40g Golden Caster
Sugar
1 Large Egg, beaten
FOR THE RASPBERRY BUTTER:
1lb / 450g Raspberries
6oz / 175g Golden
Granulated Sugar
TO SERVE:
Instructions:
1.
Pre-heat
the oven to Gas Mark 7 / 425°F / 220°C.
2.
To make
the raspberry butter, purée the raspberries in a
food processor, then pass them through a fine nylon sieve, pressing with a
wooden spoon so that as much juice as possible gets through – you should get
about 15 floz / 425ml.
3.
Now place
the purée in a medium saucepan with the sugar and
heat very gently until the sugar has
dissolved.
4.
Then turn
up the heat so the mixture boils rapidly for 8 – 10 minutes, but keep stirring
from time to time so it doesn't catch on the base. When it's ready, the mixture
should have reduced by one third and a wooden spoon drawn across the base of
the pan should leave a trail for 1 – 2 seconds only, but be careful not to
overcook it, or you will get glue.
5.
Then pour
it into a serving dish and leave to one side to cool and set for at least an
hour.
6.
For the
scones, begin by sifting the flour and salt into a bowl, rub the
butter lightly into the mixture until it looks like breadcrumbs, then add the sugar.
7.
Now, in a
jug, beat the egg and
2 tablespoons of the buttermilk
together and start to add this to the rest, mixing the dough with a palette
knife.
8.
When it
begins to come together, finish off with your hands – it should be soft but not
sticky (if the dough seems too dry, add a little more buttermilk, a
teaspoon at a time).
9.
When you
have formed the dough into a ball, tip it on to a lightly floured surface and
roll it into a circle at least 1 inch / 2.5cm thick – be very careful not to
roll it any thinner; the secret of well-risen scones is to start off with a
thickness of no less than an inch.
10.
Cut out
the scones by placing the cutter on the dough and giving it a sharp tap – don't
twist it, just lift it up and push the dough out.
11.
Carry on
until you are left with the trimmings, then bring these
back together to roll out again until you can cut out the last scone.
12.
Place the
scones on the baking tray, brush them lightly with the buttermilk and dust
with a little flour.
13.
Now bake
on the top shelf of the oven for 10 – 12 minutes, or until they are well risen
and golden brown, then remove them to a wire rack to cool.
14.
Serve the
scones thickly spread with raspberry butter and lots of clotted cream.
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