A cream tea with freshly baked scones is one of summer's most enjoyable treats. In this recipe, the scones are enhanced with the sweet and earthy blackcurrant, dolloped with cream and blackcurrant jam.
For the jam:
1kg jam-making sugar
For the scones:
250g self-raising flour, plus extra for dusting
50g chilled unsalted butter, cubed
2 tbsp caster sugar, plus extra for sprinkling
150ml milk, plus extra for brushing
clotted cream, to serve
For the jam: Place the blackcurrants in a 2.5 litre saucepan and cover with the sugar. Add the water and stir thoroughly. Cook on a low heat for 10 mins, stirring occasionally. By then, the fruit should be producing liquid. Simmer for a further 10 mins on low until a liquid forms properly and the sugar has dissolved, then bring to the boil. Hold on the boil, stirring occasionally, for 10 mins until the mixture thickly covers the back of a wooden spoon. Sterilise four clean 400g glass jars and lids: cover the lids with boiling water in a bowl for 2 mins, then drain, and pour 20ml of boiling water into each jar, then discard the water. Allow the jam to cool for 5 mins, then pour into the jars while hot. A funnel will make pouring easier.
For the scones: Preheat the oven to 220°C/gas mark 7. Sieve the flour into a large bowl. Add the butter and rub it into the flour by pinching together with fingers and thumbs. Stir in the caster sugar. Add the milk and blackcurrants, then bring together into a dough using the hands. Knead gently within the bowl for 1 min.
On a clean surface dusted with flour, roll out the dough to approximately 2cm thick. Using a 6cm fluted cookie cutter, cut out as many scones as possible, transferring them to a flat oven tray, dusted liberally with flour. Roll out the remaining dough again and repeat the process until there are 12 scones. Brush with milk and sprinkle with sugar, then bake for 15 mins until golden. Allow to cool slightly on the tray, then transfer to a wire rack to cool completely. To serve, cut in half and top with a spoonful of clotted cream and the blackcurrant jam.
More recipes using blackcurrants in the July 2018 issue of LandScape magazine...
- Blackcurrant torte
- Blackcurrant ice cream sundae
- Sausage and blackcurrant rolls
- Blackcurrant buns
- Whole gammon with blackcurrant sauce
These slightly smoky chicken skewers take very little preparation and make a quick, healthy supper with a salad. They're also ideal for the barbecue and perhaps best eaten on a sunny day with a garden of friends and a chilled glass of white wine.
8 chicken strips
½ tsp garlic powder
½ tsp onion salt
1 pinch smoked paprika
1 tsp mixed peppercorns, crushed
2 tbsp oil, plus extra for greasing
1 handful dill, finely chopped
Soak eight wooden skewers in water for 30 mins. Preheat a lightly greased griddle pan to a medium heat. In a small bowl, stir together the garlic powder, onion salt, paprika, crushed peppercorns and a pinch of salt.
Season the chicken strips with the mix and thread onto the skewers. Drizzle with the oil, then grill for 7-10 mins, turning occasionally, until cooked through and lightly charred on both sides. Remove from the pan and let stand briefly before serving with a garnish of chopped dill.
More recipes using chicken in the June 2018 issue of LandScape magazine...
- Chicken breast with lemon and pepper
- Chicken salad sandwich
- Lemon chicken
- Chicken in tomato cream
- Chicken patties with chilli pepper and basil
- Lime and herb crusted chicken
- Chicken and yellow courgette flan
1 quantity basic white bread dough
1tbsp rolled oats
150ml sour cream
3 tbsp snipped chives
1 clove crushed garlic
salt and pepper
selection of vegetables such as celery,
cherry tomatoes, radishes, carrots,
peppers and cucumber, cut into pieces
2 hard boiled eggs
Make up the bread dough as directed. Leave covered in an oiled bowl, to rise until doubled in size. Knock back the dough and lightly knead. Shape into a ball and place in the base of a 18 x 9cm loaf tin. Press out to cover the base of the tin.
Brush with water and sprinkle the oats on top. Cover loosely and leave until doubled in size. Bake in a preheated oven 200°C/gas mark 6 for 30 mins until the base of the loaf sounds hollow when tapped. Turn out of the tin and cool on a wire rack.
To make the dip, combine the soured cream, chives and garlic. Season to taste with salt and pepper. Spoon into a sterilised jar or small airtight container.
When the bread is cold, cut the top off the loaf and set aside. Scoop out the soft bread to form a hollowed out container. Place the dip inside and fill the loaf with the vegetables and hard boiled eggs. Place the lid on top and wrap in greaseproof paper, or secure the lid with string.
The breadcrumbs can be frozen and used as fresh crumbs in another recipe. Alternatively dry in a warm oven, store in an airtight container and use dried.
Other picnic loaf recipes from our Jul/Aug 2014 issue:
• Chicken and roast vegetable loaf
• Cheese, leek and bacon ring
• Basic white loaf
• Smoked salmon, cucumber and dill bun loaf