Trick or Treat Scones
DESCRIPTION
Serve your ghouls and goblins trick or treat scones this Halloween with a Trewithen Dairy twist on the classic cream tea. These trick or treat scones are the perfect mix of spooky and surprisingly scrumptious – if you are a fan of yeast extract!
INGREDIENTS
For 6 scones
350g Self-raising flour, sieved
Pinch of salt
100g Trewithen Dairy unsalted butter
110ml Trewithen Dairy whole milk
Black food paste
Trick topping – quantity per scone
1 tbsp Yeast extract
1 tbsp Cornish clotted cream
Drizzle of honey
Sprinkle of chilli flakes
Treat topping – quantity per scone
1 tbsp Blackberry jam
1 tbsp Cornish clotted cream
1 Blackberry
METHOD
Start with the scones. Preheat the oven to 190c. Grease and line two baking trays.
Using your fingertips, rub the butter into the flour to create fine breadcrumbs. Mix the black food paste in with the milk and stir until fully combined. Now, stream the black milk in slowly to the breadcrumbs, using a knife to gently mix until it just forms a dough. Wrap in cling film and chill for 20 minutes.
On a lightly floured surface, roll the dough out to a thickness of 2cm and cut into rounds with a cutter. Don’t twist them out of the cutter, otherwise they will warp in the oven.
Place on the baking trays (you don’t need to egg or milk wash these scones) and bake for 12 minutes. Remove from the oven and allow to cool on a wire rack.
For the trick scones – break the scone in half and spread a layer of yeast extract over the surface. Top with a big spoonful of Cornish clotted cream, before drizzling with honey and sprinkling with some chilli flakes.
For the treat scones – simply split the scone in two and dollop blackberry jam over one side. Pull a generous scoop of Cornish clotted cream and place on top of the jam. Finish with a blackberry.
