Peter's lightest ever baobab scones

From chef Peter Gordon.

These scones are quick to knock up and they are incredibly light and fluffy.
Makes 8-10 depending on size and shape

  • 1 Tablespoons Baobab powder
  • 250g flour
  • 2 teaspoons baking powder
  • a pinch of salt (optional)
  • 1 teaspoon sugar (optional)
  • 200ml double cream
  • 100ml milk

Sift the dry ingredients into a medium sized bowl. Mix the cream and milk together and stir into the flour using a fork until it just forms a dough, making sure you do not overwork it. If it is too dry add a little extra milk. Tip onto a lightly floured bench and press or roll it out 2cm thick. Lightly dust the top with flour. Cut out with a sturdy wine glass or biscuit cutter and place on a lightly floured baking tray 2cm apart. Brush the tops with milk if you want a more golden top. Bake at 200C for 15 minutes, until a skewer inserted inside comes out clean. Leave to cool on the baking tray for a few minutes, then place on a rack to cool.

© 2010 Peter Gordon. All rights reserved.