Fruit Scones and Blueberry Chia Jam
Makes: 8
Time: Approx 20 minutes
Ingredients
For the fruit scones
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350g self-raising flour
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1 tsp baking powder
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80g margarine
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50g sugar
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175ml milk of choice
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60g raisins
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30g dried apricots, sliced into smaller pieces
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20 dried figs, sliced into smaller pieces
For the blueberry chia jam
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100g frozen blueberries
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3 dried prunes, finely sliced (you can use sugar if you choose)
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1 tbsp water
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1/2 tbsp chia seeds
Method
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Pre-heat the oven to 200°C (fan) and line a baking tray with baking paper.
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To make the scones; put the flour and baking powder into a bowl.
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Rub the margarine into the flour with your finger tips, to make fine bread crumbs, then add the sugar and dried fruit.
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Add the milk, then bring together quickly into a rough ball.
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Transfer onto a hard surface and pat out until it's about 2.5-3cm in height.
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Cut into eight scones and place on your baking tray.
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Bake for about 10 minutes, or until the scones are well risen and a golden-brown colour.
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To make the chia jam; add all the ingredients to a saucepan and heat gently.
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Squash the blueberries down and cook until the mixture has thickened slightly.
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Allow to cool before serving.