ScarlettOaty Scone Bread
June 26th 2008 13:06
Oaty Scone Bread
About Oaty Scone Bread
This country-style bread is delicious served warm, spread with your favourite preserve.
About Fruit preserves
Fruit preserves refers to fruit, or vegetables, that have been prepared, canned or jarred for long term storage. The preparation of fruit preserves traditionally involves the use of pectin. There are various types of fruit preserves made globally and they can be made from sweet or savory ingredients.
The 1975 edition of The Joy of Cooking makes the following distinction between jams and preserves: jams are cooked and gelled fruit purees, while preserves are cooked and gelled un-pureed fruit, which includes a significant portion of whole fruit.
INGREDIENTS
Serves 4
225 gm / 8 oz self-raising white flour, plus extra for dusting
¼ teaspoon salt
25 gm / 1 oz porridge oats, plus 1 tablespoon for topping
30 gm / 1¼ oz butter, diced
125 ml / 4 fl oz skimmed milk, plus ½ tablespoon for brushing
To serve
fruit preserve, optional
For the apple and cranberry preserve
125 gm / 4½ oz dessert apples
75 gm / 2¾ oz fresh or frozen cranberries
100 ml / 3½ fl oz fresh orange juice
100 gm / 3½ oz sugar
1. To prepare the fruit preserve, if using. Peel, and dice the apples and put the pieces into a saucepan with the other ingredients.
2. Bring to the boil then reduce the heat and simmer, stirring frequently, for 20 minutes, or until the preserve has thickened and blended together.
3. Cool to room temperature, about 30 minutes and set aside.
4. Heat the oven to 220ºC / 425ºF and dust a baking tray with flour.
5. Sift the flour, baking powder and salt into a large bowl, and stir in the porridge oats.
6. Using your fingertips, rub the butter into the mixture until it resembles fine breadcrumbs.
7. Using a round-bladed knife, slowly stir in enough of the milk to form a soft, but not sticky, dough.
8. Turn the dough out onto a lightly floured work surface and knead it lightly until smooth. Roll it out into a 14-cm / 5½-inch round.
9. With a small sharp knife, score the top into four quarters then place the loaf on the prepared baking tray.
10. Brush the loaf with a little milk and sprinkle the remaining oats over the top.
11. Bake for 15-20 minutes until well risen and golden brown.
12. Meanwhile, make the fruit preserve, if using. Peel, and dice the apples and put the pieces into a saucepan with the other ingredients.
13. Bring to the boil then reduce the heat and simmer, stirring frequently, for 20 minutes, or until the preserve has thickened and blended together.
14. Transfer to a wire rack to cool slightly.
15. Serve the bread warm, spread with fruit preserve, if you like.
**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **
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