There is nothing better than a warm scone with homemade strawberry jam topped with a big blob of clotted cream.
These scones are made with quark which is available in most supermarkets, and which gives the scone a lovely light texture and a rich flavour. Quark is a soft, fresh cheese that has a similar texture to sour cream, and a mild tangy taste. It is high in protein, virtually fat-free and low in both salt and sugar.
- 350g self raising flour
- 1 teaspoon baking powder
- 75g butter
- 250g Quark
- 100-120ml buttermilk
- 75g caster sugar
- 100g raisins, dried cranberries or chopped dried apricots
- 100g Mature cheddar cheese, grated
- 1 tsp English mustard
- Pinch of black pepper
- Preheat the oven to 200oC/Fan 180oC/Gas Mark 6.
- Sift the flour and baking powder together
- Add the butter and rub into the flour to make fine breadcrumbs or put them into a food processor and whizz to make fine crumbs.
- At this point depending whether sweet or savoury add the sugar and fruit or cheese and pepper into the mix.
- In a separate bowl, add 100ml buttermilk to the quark and stir well to mix.
- Make a well in the centre of the dry ingredients, add the quark and mix to a soft dough, adding the remaining buttermilk if needed.
- Tip the dough out onto a lightly floured surface and until gently press the dough flat to about 4cm thick.
- Use a 5.5cm plain round cutter to press out 12-14 scones, re-rolling the dough as necessary.
- Transfer the scones to a baking tray and brush the top of the scones with egg,
- Bake them for 15-20 mins until risen and golden brown on top.