Recently I have made some very successful blueberry scones and I had the idea to try a kind of melba scone using raspberries and peach icing. The Herdsman had some lovely raspberries on display, so I made sure that they went in my basket. The recipe is very similar to the blueberry scone recipe.
2 cups (approx 250g) self raising flour – however, if you only have plain flour, you can add 2 teaspoons baking powder
half a teaspoon of salt
2 tablespoons sugar
1 teaspoon baking powder (even though it is self raising flour, I added a little extra boost)
5 tablespoons (70g) butter or non-dairy spread
1 cup of raspberries (this is approx one small 150g punnet)
1 cup (250ml) of double cream or some cocnut cream/yoghurt
For the glaze – approx 1 cup (140g) of icing sugar and half a fresh peach
1. Heat the oven to 200 deg C and line a baking tray with some baking parchment.
2. Mix the dry ingredients in a bowl or food processor i.e. the flour, baking powder, salt and sugar.
3. Either rub in the butter or use the food processor to blend it in until it is like fine breadcrumbs.
4. Stir in the raspberries.
5. Add the cream (if using coconut cream or yoghurt, add less than the recipe states and gradually add more as needed) and very gently fold it in without crushing the blueberries, then pat the mixture together to form a soft dough. Treat it very gently, it does not have to be perfectly smooth.
6. Roll the dough out into a long rectangle approx 12 inches by 3 inches. It will be quite a thick layer of dough (1-2 inches thick) Cut this in half, then cut each piece in half again so that you have four pieces approx 3 inches square. Cut each piece diagonally so that you have 8 scones.
7. Brush each scone with some cream (or milk or coconut cream) and place on baking tray. Bake for approx 25 minutes.
8. To make the glaze, sift the icing sugar into a bowl. Peel the peach and puree it using a stick blender. Add the puree to the icing mixture a little at a time until you get a soft glaze which isn’t too runny.
9. Spread the glaze over the top of each scone.
Did my idea work ? Well it was 50% successful. The raspberries were delicious in the scones although they are not quite as robust as blueberries, so they spread and bleed into the mixture a lot more. The peach icing tasted very sweet and not particularly peachy. If I were doing this again I would maybe include some peach chunks in the scone mixture and use a lemon glaze as before, or maybe no glaze. The scones did taste lovely, it’s just the glaze that needed some refinement. Again I was very impressed with the quality of the Herdsman’s ingredients.