There is something special about food right out of oven! 🙂 sweet, warm, inviting… So on Friday evening when Sikander told me he would be late from office, I thought of baking him a little treat.
I had my first scone (or ‘Skon’ as they were called in Scotland!) at a breakfast party in Scotland. And I remember, I loved it immediately.. crispy on the outside, soft and warm on the inside. And I was amazed by the many many variations! But my affair with scones ended after we moved out from Scotland about two years ago. So when this month’s Good Food magazine featured a reader’s (Priyanka Ramaswamy) scone recipe, I was reminded of them again.
And even though they are more suited to breakfast, I think it’s comforting to come home to the sweet aroma of baking on a Friday evening… all ready to welcome the weekend!
California Prune Scones
Preparation Time: 10 mins| Baking time: 25 mins| Makes 10
1 cup California prunes (They are now readily available in any local supermarket)
2 cups all-purpose flour/ maida
¼ cup castor sugar
2 tsp baking powder
¼ tsp salt
1/2 cup butter (at room temperature)
½ cup milk
1 tsp vanilla extract
1 tbsp brown sugar, for topping
- Preheat oven to 200°C. Lightly grease baking tray with butter.
- In a large bowl, sift together the maida, castor sugar, baking powder and salt.
- Add butter and mix well with your fingertips to make a coarse sandy mixture, with no lumps larger than a pea
- Sprinkle prunes all over
- Mix milk and vanilla extract and use it to knead the dough.
- Divide the dough into 10 equal parts and gently pat to make small discs of about ¾ inch thick
- Place scones on the baking tray and sprinkle generously with sugar.
- Bake for about 20-25 minutes, until the scones are golden brown.
- Serve hot with jam and butter.