So what's my role as 1 of 12 Suma Bloggers Network? Every two months, I will be able to choose a number of products from the Suma on-line catalogue. I will then create an original recipe on my blog, that in turn will be shared on their network.
I would wholeheartedly like to say Thank you to Amy and the team at Suma Wholefooods for the kind invitation to be part of Suma, it is truly a pleasure and humbling.
Okay now onto the recipe, I make a point of highlighting that these are British style scones as there are plenty of triangular style scones on blogosphere and| wanted to make the scones we enjoy in the U.K.
I know I will never be able to make those mile high scones that you see at fancy eateries, what on earth do they do to make them rise that high? Pile two scones on top of each other, just before baking? I don't know, do you the secret of scones rising?! Still I was very I was quite pleased with these Goji Berry studded scones. Goji berries are strong in flavour, a little bit bitter and a little bit sweet. Its often compared to cranberry and cherries, even acai berries, but I can't confirm that as I have never had acai berries in its real form, only blended in smoothies and fruit juices.
Well you know that scones are best enjoyed fresh on the day that they are made, with this in mind, I took some over to some of my family members . These scones are not overly sweet so I thought they would be rejected by some of my family, but once sliced and packed with freshly whipped cream and Suma Pear and Apple Spread, these are delicious. One of my brothers told the little ones to save him an extra scone! For me that is a sign of approval.
Makes about 8
300g plain flour
3 generous teaspoons baking powder
3 generous teaspoons golden caster sugar
1/4 teaspoon salt
40g unsalted butter
50g Suma dried goji berries, soaked in warm water for 10 minutes, then drained and set aside
1 tablespoon milk, to glaze
Preheat oven to gas mark 6/200oc.
Sift together the dry ingredients and then rub in the butter until you have a grainy texture. Stir int he soaked goji berries and then using a wooden spoon, stir in enough milk to make a soft dough. Towards the end you may wish to use your hands to bring the dough together.
Once the milk has been combined, work quickly.
Roll out the dough to 1.5cm thick and use a pasty/round cookie cutter about 7cm to make your scones. Then transfer onto a lightly floured baking tray. Brush the tops of the scones with the milk and bake for 15 minutes. Cook on a wire rack for a few minutes, before tucking in.
Enjoy with frehsly whipped cream and Suma Pear and Apple Spread.
Scones are best eaten on the day: or store in an airtight container.
Integrity statement borrowed from my blogger friend Lisa at We Don't Eat Anything with a Face: As a member of the Suma Bloggers Network, I will receive a selection of complimentary products from Suma every two months, to use in recipe development and will blog original recipes for the Network.