200g pitted prunes, chopped
½ cup rice flour
3 cups self-raising flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp ground ginger
½ cup oat bran
2 Tbsp caster sugar
1 Tbsp finely chopped rosemary leaves
Finely grated zest and juice of 2 oranges
100ml milk, plus extra, to brush
Whipped cream, strawberry jam and strawberries, to serve
Shaved ham, Swiss cheese, mustard pickles, cornichons and pickled onions, to serve
Preheat oven to 170°C fan- forced (190°C conventional). Toss prunes in rice fl our, then set aside for 10 minutes. Sift self-raising fl our, baking powder, bicarb and ginger twice, then mix with oat bran, sugar and rosemary.
Combine zest, milk and enough juice to make 200ml, add to dry ingredients with prunes and stir gently to combine. Mix with 2 forks until dough comes together. Flatten on a floured surface to 4cm thick. Use a 6cm round cutter to cut into rounds.
Arrange rounds on a lined oven tray and brush with extra milk. Bake for 20-22 minutes, until light golden. Serve scones warm with cream, jam and strawberries, or with ham, cheese and mixed pickles.
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