Name: Prune and rosemary scones
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
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

What better food is there to sustain you through ANZAC Day than a classic Aussie scone? And as a nod to the occasion, Ed’s including some rosemary in the recipe. Depending on what you serve with them, the prune and rosemary flavours allow them to be enjoyed either sweet or savoury. They certainly are a great treat to serve after your Anzac Day early start, and your guests can choose to finish them their own way.

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

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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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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