Recipes... prunes with panache...
Preparation time: 30 minutes
400g Self-raising flour
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
Pinch of salt
75g unsalted butter, chilled and chopped
Zest of 2 oranges
1 teaspoon vanilla essence
150g pitted Australian prunes, chopped
Milk for glazing
Line a flat tray with baking paper and preheat the oven to 180 degrees.
Sifted together the flour, cinnamon and baking powder and add the salt. Rub the butter into the flour mixture with your fingertips to resemble fine breadcrumbs. Add the sugar and the orange zest.
Make a well and add the milk and vanilla, use a fork to quickly incorporate the flour. Add the prunes just before the mix comes together and mix to a soft dough. Turn the mix onto a floured surface and cut out scones.
Place scones onto the prepared tray, brush with milk and bake for about. 15-18minutes. Cool and serve with Prune Breakfast Butter, double cream and a dusting of cinnamon and icing suger (optional).