LEMON LOVE NOTES stands for everything I cherish the most when it comes to blogging: my passion for delicious delights, travelling abroad even if by just doing it around the plate, and wrapping everything up in vintage material. You Are What You Eat. Love, Cook & Share. xx Yolanda
Scones are my favourite indulgences: ideal for breakfast or the proverbial 5 o'clock tea and so versatile that they go well with almost any flavour. Sweet (with chopped fresh fruits, nuts or golden raisins) or salty (with cheese, cumin and zataar) - the sky is the limit.
I cannot help posting this recipe below because it is too delicious and cute not to give it a mention. I hope you will dash to your kitchen, try it and relish it up to the last crumb. :)
Scones with Yoghurt Cheese, Golden Raisins, Raspberry Jam & Caramelized Baked Figs
Preparation time: 25 minutes
Type of cuisine: Fusion (Middle Eastern/English cuisine)
(for 6 medium-sized scones)
1 cup self-raising flour
1 sachet of baking powder
40 g of melted butter
1/4 cup of milk
a handful of golden jumbo raisins
a pinch of vanilla powder (ground vanilla pods)
a tbs of sugar
pistachios (for decoration)
extra sugar to sprinkle on the figs
Preheat the oven at 180 degrees.
Cut a slice of butter and melt it in 1/2 cup of milk with a handful of golden raisins. Microwave it for 1 minute.
Chop 2 figs finely. Slice the remaining 2 figs and place them on a baking sheet.
To make the batter place the flour, baking powder, sugar, vanilla powder in a bowl and mix.
Add the milk and chopped figs and knead lightly.
Experience has taught me that the secret of baking great scones is not to over-mix the batter. I am sure there is an explanation (do you remember Kitchen Chemistry on Discovery Channel?). Every time I over mixed the dough, I ended up with a scone fiasco and yes, with great regret, I threw the lot in the bin :((
Anyway, I have also noticed that the stickier the dough, the better the scones. I deal with the sticky texture by rubbing my hands with extra virgin olive oil. This way I am able to shape the scones easily.
Place the scones on a baking sheet among the slices of fig.
Decorate the figs with chopped almonds and sprinkle vanilla powder on the scones and sugar on top of the figs.
Bake at 180 degrees Celsius for 20 minutes till the scones become golden. When the scones cool, slice them in two and fill them with soft cheese and jam.
I used two spoons of labneh and a teaspoon of my mother's raspberry jam. Paired with a cup of tea, it's a cosy treat. Simply AMAZING.
something so simple, something so delicious
Delicious fig scone, white tea w raspberry & The Lost Diary of Don Juan