Raspberries, boysenberries, blackberries...
It's berry picking season here at Shop Handmade!
OK, so we may not have done all the hard work at harvest time.
But we can definitely recommend plenty of ways to enjoy the
drool-worthy delights of the Southern Highlands
Montrose Berry Farm
It's berry picking season here at Shop Handmade!
OK, so we may not have done all the hard work at harvest time.
But we can definitely recommend plenty of ways to enjoy the
drool-worthy delights of the Southern Highlands
Montrose Berry Farm
How about enjoying some Montrose Raspberry Jam
on some classic scones for morning tea?
BASIC SCONES
3 cups (450g) self-raising (self-rising) flour, sifted
½ cup (110g) caster (superfine) sugar
75g cold butter, chopped*
1 cup (250ml) milk, plus extra, for brushing
raspberry jam, to serve
chantilly cream
¾ cup (180ml) pouring (single) cream
¼ cup (40g) icing (confectioner's) sugar, sifted
Preheat oven to 180ºC (355ºF).
on some classic scones for morning tea?
BASIC SCONES
3 cups (450g) self-raising (self-rising) flour, sifted
½ cup (110g) caster (superfine) sugar
75g cold butter, chopped*
1 cup (250ml) milk, plus extra, for brushing
raspberry jam, to serve
chantilly cream
¾ cup (180ml) pouring (single) cream
¼ cup (40g) icing (confectioner's) sugar, sifted
Preheat oven to 180ºC (355ºF).
Place the flour and sugar in a bowl and mix to combine.
Add the butter and use your fingertips to rub it into
Add the butter and use your fingertips to rub it into
the flour mixture until it resembles fine breadcrumbs.
Make a well in the centre and pour in the milk.
Use a butter knife to gradually mix the milk into
Make a well in the centre and pour in the milk.
Use a butter knife to gradually mix the milk into
the flour mixture until just combined.
Turn out onto a lightly floured surface and
Turn out onto a lightly floured surface and
gently bring the dough together.
Roll out to 2cm thick and use a
Roll out to 2cm thick and use a
6cm-round cutter to cut 12 rounds.
Place the scones on a baking tray lined with non-stick
Place the scones on a baking tray lined with non-stick
baking paper and brush with extra milk.
Bake for 18–20 minutes or until cooked when tested with a skewer.
To make the Chantilly cream, place the cream and
Bake for 18–20 minutes or until cooked when tested with a skewer.
To make the Chantilly cream, place the cream and
icing sugar in a bowl and whisk until soft peaks form.
Serve scones with cream and raspberry jam. Makes 12.
* Use cold butter to ensure a flaky texture to your scones.
** By using a butter knife to mix the dough,
Serve scones with cream and raspberry jam. Makes 12.
* Use cold butter to ensure a flaky texture to your scones.
** By using a butter knife to mix the dough,
you avoid overworking the gluten in the flour.
Use light hands to bring the dough together
Use light hands to bring the dough together
or you'll end up with hard, tough scones.
Source: http://www.donnahay.com.au/recipes/basic-scones
Bon appétit!
Source: http://www.donnahay.com.au/recipes/basic-scones
Bon appétit!
1 comment:
Great timing, I am reading this post while eating Montrose Berry Farm's Vanilla Bean and Pear Jam on freshly made pikelets (but it is even better on warm croissants!). I'm so pleased this range is now available in Shop - try as I might I have not yet made it to Montrose Berry Farm during opening hours on my mad dashes to and from Sydney. I am going to make a special trip!
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