***You can find our Kefir in our Borough Market shop***
As we are slowly getting back to some sort of new normal, this week we have a baking recipe for you. The other day we got some lovely strawberries from the market and made a delicious strawberry compote! And what pairs perfectly with strawberries? Scones of course!
But these are no ordinary scones. They are made with kefir! They have a beautiful texture and a more complex flavour. We also used our beloved Corinth raisins. They come from a small unique variety of grape endemic to the Corinthian region of the Peloponnese. They are small in size, which makes them perfect for baking. And they have this toffee-like flavour that you’ll never forget. So let’s bake these unique scones and get ready for afternoon tea in the park!
Makes 10-12
50g Corinth raisins
250g self-raising flour
2 tsp baking powder
1 tbsp sugar
1 pinch of salt
65g butter
100ml kefir, plus a bit more for baking
50ml water
In a large bowl, sieve together the flour, baking powder, sugar and salt.
Add the butter and using your fingers, rub the butter and flour mixture together until it looks like breadcrumbs.
Mix the kefir and water together, so that you have a milk-like liquid.
Add the liquids into your bowl and mix using a fork until just about combined. Kneed it just a bit so that your dough comes together, but do not overmix!
Roll out the dough on a floured surface until it’s 4cm thick. Using a round cutter or a glass, cut off rounds of dough.
Place on a baking sheet that you’ve covered with greaseproof paper.
Brush the top of each scone with a bit of kefir. Bake at 200C for around 13 minutes, or until your scones are golden.
Serve with Greek yoghurt and last week’s strawberry compote or with butter and honey!
