DAVID WOODS: Summer scones can be made at the last minute
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Whichever way you say the word ‘scone’, it conjures up images of lazy English summer afternoons. They are so quick to make and use such simple ingredients that you can rustle them up at the last minute for unexpected guests.
Make them especially summery by adding elderflower. These lacy blooms are currently on show in our hedgerows and are easy pickings. I prefer to wait for the berries, which I poach and use as a compote, but the flowers are delicious when turned into a syrup and used in cold drinks. And they add a subtle fragrance to traditional scones or cakes.
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Lemon and Elderflower Scones
Makes 10-12 scones
500g plain flour
20g baking powder
70g caster sugar
100g butter, chilled
150ml milk
1 large egg
Zest of two lemons
50g mixed peel (optional)
50ml elderflower syrup (shop bought or homemade)
Method
Sift the flour and baking powder together into a large bowl and stir in the caster sugar. Cut the butter into cubes and rub into the dry ingredients with your fingertips until it resembles breadcrumbs. Stir in lemon zest and mixed peel (if using).
Mix the egg and milk together and stir into the dry ingredients, working it into a dough. Tip out onto a floured surface and knead until smooth. Don’t over work it.
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Hide AdRoll out to 3cms thick and use a round cutter to cut out circles. Lightly grease a baking tray and line it with baking paper or silicone. Place the scones on the tray and bake at the top of a hot oven, without the fan on, 180oC for 14 mins, turning the tray round half way through the cooking time. Cool on a wire rack and serve with whipping or clotted cream and your favourite jam.
To make elderflower syrup: put 100ml of water and 100g sugar into a saucepan and fill it with the elderflowers, stalks removed. Use a wooden spoon to push the flowers into the water and bring to the boil. Boil for five minutes. Leave to cool then strain out the flowers.
Chef’s tip
Put elderflowers into the bottom of a tall glass with lemon zest, a squeeze of lemon juice and sugar to taste. Crush with a wooden spoon and top up with sparkling mineral water for a refreshing summer drink.
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