Fresh mint and caper scones

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Mint caper scones as seen on TV

 

These scones just out of my oven are delicious. I think the combination of flavors is a winner as you have the sweetness of the fresh mint, the distinct sharpness of the caper and lots of freshly ground black pepper. The caper retains its moisture and color after baking and the moistness in the scone gives it a very pleasing texture.

 

You will need :

60g ricotta, softened
225g self-raising flour
Very small pinch of Salt as the capers are salty
1 egg
around 5 to 6 tablespoons of milk, add one spoon at a time just to achieve the right consistency
3 tablespoons fresh mint, a mix of chopped and torn up leaves
2 tablespoons capers, washed to remove external salt
1/4 teaspoon dried mint
Lots of freshly ground pepper
Egg white for brushing the top

I used a fluted cutter 7 cm. but use what suits you and you can also cut them in squares or triangles if you prefer

Preheat the oven to 190 °C

A baking sheet with a non-stick liner, and a 7 cm fluted cutter

Sieve flour.

Rub in butter using your fingertips until it resembles fine breadcrumbs.

Add the salt, mint and capers

Use a knife to mix in the egg and then add the milk, one spoon at a time as you may not need to use it all, depending on the weather conditions where you live. If the mixture is too dry and does not form a dough keep adding milk, one spoonful at a time,

Knead the mixture lightly to a soft dough, do not overwork it as this is the secret of having a fantastic light and fluffy scone that rises.

Place the dough on a floured pastry board and this time i did not use a rolling pin but patted it gently with the palms of my hands as I wanted a thickness of 5 cm

This thickness is important and a lot of times people make a mistake, knead too much and roll out the pastry too thinly.

Cut the scones using a pastry cutter or a knife. Do this with one sharp tap so that the shape of the of the finished scone is not twisted.

Place the scones on a baking sheet. Brush with egg white. Bake on the top shelf until they are golden, mine took 15 minutesand this depends on your oven. Allow to cool on a wire rack. They are delicious warm and freshly baked ! Garnish with fresh mint leaves….. And the combination with cherry tomatoes compliments the flavor….

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Fresh mint and caper scones ….serve with a cherry tomato salad

I use ricotta by Zappala, herbs and spices by Schwartz, flour by St Georges Brand, eggs and fresh mint by Big Fresh, baking ingredients by Good Earth

Comments

7 comments on “Fresh mint and caper scones”
  1. Lothebaker says:

    This recipe is intriguing me 🙂 To mix mint and capers is an interesting combo I never thought about! I’ll give these scones a try, maybe to go with some goat cheese! What do you think? Could it be a good match? Cheers from Italy!

    1. Goats cheese goes very well with mint and I’m sure will be delicious. I have made some scones last month with peppercorns and parmesan, here is the link
      http://goodfoodeveryday.wordpress.com/2013/08/31/parmesan-and-rose-peppercorn-scones/

      Let me know how they turn out!

  2. I love the occasional scone and the combination of mint and capers is interesting – I love both individually. Thanks for the follow.

    1. Yes a wonderful combination as the min balances the saltiness of the capers 🙂

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