Easter is fast-approaching and given the current health crisis, it is likely that we are all going to be celebrating at home.
So why not get baking with your little ones? It can totally pass as a homeschool activity. This recipe, featuring South African raisins, is incredibly simple to whip up, giving you the perfect opportunity to get them involved. You could also drop round a batch for elderly neighbours who are in isolation. Perfect ‘knock-a-door-run’ activity.
South African raisins are a ‘natural powerhouse’. They make a sweet, satisfying and healthy snack and are the perfect treat for anyone with a sweet tooth. Despite their small size, raisins are a concentrated source of natural energy and are packed full of nutrients and antioxidants, they can aid digestion, boost iron levels and keep bones strong. South African raisins are 100% naturally sundried grapes, produced in the Orange and Olifants river regions, which is in the Northern and Western Cape respectively. Some of the varieties to look out for are:
Thompson – brown to dark brown in colour with a rich and sweet flavour
Golden – light yellow to golden in colour with a soft texture
Flame – dark deep red/black in colour, sweet flavour and a soft, chewy texture. These recipes are free to use in your publication. Contact details can be found at the end of the release.
Light-as-air Raisin and Lemon Scones
Try this easy recipe for light, delicious scones, made with juicy South African raisins and a hint of lemon zest, served with clotted cream and lemon curd. Yum!
Preparation 15 minutes
Cooking 18 minutes
- 450g self-raising flour
- Pinch of salt
- 110g butter, chilled and diced
- 75g caster sugar
- Finely grated zest of 1 lemon
- 120g South African raisins
- 1 large egg
- Approx. 280ml milk
- Lemon curd and clotted cream, to serve
- Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put a baking sheet into the oven to preheat. Sift the flour and salt into a large mixing bowl and rub in the butter, using your fingertips, until the mixture looks like fine breadcrumbs. Stir in the sugar, lemon zest and South African raisins.
- Beat the egg in a measuring jug, then add milk to bring the liquid up to 300ml, mixing well. Add just enough of this to the rubbed-in mixture to make a soft (not sticky) dough – there will be a little liquid left. Bring the mixture together with a round-bladed knife.
- Turn the dough onto a lightly floured surface and knead lightly for a few moments. Roll out to about 3cm thick – it’s a mistake to roll the dough more thinly! Use a 5cm plain or fluted cutter to stamp out rounds. Avoid twisting the cutter – just press it straight through to help the scones rise evenly. Gather any trimmings, re-roll and cut out more scones.
- Arrange the scones quickly onto the preheated baking sheet. Brush the tops with the remaining egg mixture. Immediately transfer to the oven and bake for 15-18min towards the top of the oven, until well-risen and golden brown. Cool for a few moments, then transfer to a wire cooling rack. Serve warm with lemon curd and clotted cream.
Cook’s tip: Preheating the baking sheet gives the scones extra lift.
Will you be giving these a go? It would be great to hear what you think.