Cinnamon Sherry Scones with Spiced Lucuma Butter
Cinnamon Sherry Scones with Spiced Lucuma Butter
Every now and again I believe we need to start our morning with a little bit of a breakfast treat. This recipe was inspired by a lazy New Years day and a need to bring in 2011 with a bit of decadence. The lucuma in the butter has a creamyness in taste similar to vanilla icecream but is also a source of beta-carotene, niacin (B3) and iron. The cayenne pepper adds a little bit of bite and alkalinity to the dish.
Enjoy!
Ingredients
Sherry Raisins
1 large handful of organic raisins
about 3/4 cup of sherry
Cinnamon Sherry Scones
250g Organic Rye flour and some extra for dusting
2 tablespoons Xylitol
1 good pinch or sea or pink himalayan salt
1 slightly heaped teaspoon of baking powder
1 teaspoon of organic cinnamon powder
50g of vegan margarine (I used Pure Sunflower Spread)
2 tablespoons of sherry soaked raisins
30g or a heaped tablespoon of pure organic coconut butter
7 tablespoons of rice milk
Lucuma Butter
2 tablespoons of vegan margarine
1 teaspoon of Lucuma powder
1 good pinch of cayenne pepper
Method
For the raisins
Put a handful of raisins in a shallow dish and pour enough sherry over to cover them and leave to soak for a minimum of 1 hour but ideally over night.
For the Cinnamon Sherry Scones
Preheat the oven to 200 degrees celcius
In a bowl mix together all the dry ingredients
Add the vegan margarine and coconut butter and combine until you have a bread crumb like consisitency
Add the sherry raisins and stir through the mixture (the liquid and extra raisins from the soaking process can be stored in an airtight jar or container in the cupboard of fridge and will keep for several months)
Add the rice milk and bring together into a dough. You may need to add more milk or flour if the dough is either too dry or to wet as this can vary slightly.
Roll out the dough on a light floured surface to approximate 2.5 cm thick and use a cutter to cut out the scones
Place on a baking tray and bake in the oven for 12 minutes (check after 10mins)
Serve the scones warm with a generous amount of the butter.
For the Lucuma Butter
Place all the ingredient in a small bowl and mix together until incorporated well. If you cannot get hold of Lucuma then try the butter with nutmeg instead or even ginger powder would work very well – you might want to reduce the amount of cayenne pepper here though as the two ingredients in unison can give quite a fiery kick!
