THE ISLAND COOK

CLEMENTINE & SULTANA SCONE ROUND

Scones really are fast food – honest. And this is an even shorter take on one of the fastest bakes you can make, where you simply shape the dough into one round rather than mucking about with a cutter. Furthermore, this scone comes as a complete package, without the need to trowel on butter, jam and cream, as it's laced with sweet, fragrant citrus and warm spice. Which also makes it perfect for a pack-up treat – I bagged it up for elevenses down at the beach hut. It's the ideal vehicle for cut-price clementines and dregs of dried fruit and marmalade.

225g self-raising flour Serves 8–10
1 tsp baking powder
3/4 tsp bicarbonate of soda
1/4 tsp low-sodium salt
2 tsp ground cinnamon
1 tsp ground ginger
35g butter, diced
25g brown sugar (any sort)
50g sultanas
finely grated zest of 3 small clementines and 2 tbsp juice
about 90ml semi-skimmed milk
generous 1 tbsp marmalade plus a little clementine juice

Preheat your oven to 200°C/fan 180°C/Gas 6.
Sift the first 6 ingredients together. Put into a food processor, add the butter and pulse until fully incorporated – it barely forms crumbs as there is such a small amount of fat (less than in a classic scone recipe). Or do it the old way and rub the butter pieces into the flour etc. with your fingertips. Transfer to a bowl and stir in the sugar, sultanas and clementine zest. Gradually stir in the clementine juice and enough milk until you can gather the mixture into a soft dough.

Knead the dough gently and swiftly a couple of times on a lightly floured surface, then lightly pat into a round about 2-2.5cm thick. Transfer to a baking sheet and mark into 8 or 10 wedges with a serrated knife. Bake for 20–25 minutes until well risen and lightly browned. Transfer to a wire rack. While still warm, melt the marmalade in a small saucepan with a little clementine juice to make a brushable consistency, then brush over the scone top. Serve warm, either straight away or reheated in the oven, or at room temperature. It will keep, well wrapped, for about 3 days. You can also freeze all or some of the scone, then defrost and reheat in the oven.
For a non-dairy version, use dairy-free spread in place of butter and soya milk instead of cow's milk.

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