Exotic Summer Scones
PUBLISHED: 09:00 04 August 2014
The summer’s big flavour this year is elderflower - a hedgerow taste that is beautifully captured here by Devon cook, grower and author, MARK DIACONO.
Elderflower & Strawberry Drop Scones
Makes about 12
For the drop scone batter
65g plain flour
65g spelt flour
1tsp baking powder
25g caster sugar
A pinch of salt
Up to 100ml milk
30g butter, melted
2 free range eggs
To assemble and cook
6 heads of elderflower
2 handfuls of mini strawberries
2-3 tsp of vegetable oil for frying
1 Sift the flours and baking powder into a bowl and stir in the sugar and the salt. Make a dip in the centre.
2 Add 2tbsp of the milk and the melted butter to the eggs, beat just enough to combine. Pour into the dip in the flour and beat in. Add the rest of the milk in a trickle, beating it into the flour until the batter drops – rather than pours – from a spoon; you may not need it all.
3 Use a fork to gently strip the elderflower florets from their stalks and stir the florets, along with the mini strawberries, into the batter.
4 Put a few drops of oil into a large frying pan, wipe them around with a crumpled piece of kitchen paper, and warm over a moderate heat.
5 You will need to cook the drop scones in batches – cook 3 or 4 at a time.
6 Lower dessertspoonfuls of the batter into the hot pan leaving space in between to allow them to spread a little. When you see bubbles appearing through the batter, use a palette knife to turn the drop scones over. Cook for another minute or so, until golden. Remove and keep warm while you cook the rest.
7 Serve the fruity drop scones warm, with yoghurt or cream.