Ingredients
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
Method
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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.
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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.
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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.