Check out Action ambassador and celebrity chef Lesley Waters' recipes for her delicious scones and toppings.
Serve these rich scones with my rhubarb jam and a bowl of thick cream. For a ‘dairy-free twist’ see additional instructions in brackets below:
- 225g (8oz) self-raising flour
- 55g (2oz) butter, diced (or dairy free spread)
- 55g (2oz) ground almonds
- 25g (1oz) caster sugar
- 100mls (3 1/2floz) milk (or 150mls – 5floz almond milk)
- 2 tablespoons natural yoghurt (or 1 tbsp dairy free cream)
- 1 egg, beaten
- Extra milk (or beaten egg) for brushing
- You will need a 5cm (2-inch) round cutter
- Preheat the oven to Gas Mark 7 / 225C / 425F. Lightly butter a baking tray.
- Place the flour and butter in a large mixing bowl. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Stir in the ground almonds and sugar.
- In a jug, mix together the milk, yoghurt (or diary free cream) and egg.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients from the jug. Quickly and briefly bring together to form a soft dough. Transfer the dough to a lightly floured surface and roll out until approx. 2.5cm (1-inch) thick. Cut out into rounds and place on the prepared baking tray. It may assist you to touch the cutter in a little flour before pressing out each scone.
- Brush with a little milk (or beaten egg) and bake in the oven for 10-12 minutes until risen and golden.
Makes 1 x 1litre kilner jar
- 1kg rhubarb, washed and cut into 3cm lengths
- 1kg jam sugar
- 1 lemon, juice only
- 1 orange, zest only
- Place the rhubarb and sugar into a preserving pan or wok and place on a low heat until all the sugar has dissolved.
- When all the sugar has dissolved add the lemon juice, orange zest and stir well.
- Turn up the heat and bring to the boil. With a spoon, skim the surface then allow to boil rapidly for 10-15 minutes.
- To test the consistency of the jam, place a couple of saucers into the freezer. Spoon a little of the jam onto a saucer, allow to cool slightly then run your finger through it - It should wrinkle slightly.
- Carefully pour into a sterilised kilner jar, seal straight away and set to one side to cool.
Tamarind, pear and date chutney
- 25g (1oz) butter
- 1 onion, cut into chunky, wedge like strips
- 85g light muscovado sugar
- 150mls (1/4 pint) beer
- 3 teaspoons tamarind
- 2 ripe dessert pears, cored and thickly sliced
- 170g (6oz) fresh dates, roughly chopped
- In a large frying pan, heat the butter. Add the onion and cook for 10 minutes over a very low heat until softened. Increase the heat, stir in the sugar and cook for 2-3 minutes until golden.
- Stir in the beer, tamarind, pears and dates. Cover and cook for 10-12 minutes until the pears and dates have softened. Then remove the lid and cook uncovered for a further 5 minutes until slightly reduced and chutney like