Savoury cheese scones and Moorish jam
A cheese scone topped with Moroccan aubergine jam makes for a perfect snack or lunch. Aubergine jam saw a resurgence in 2013 but as far as I have seen no-one has put it on a cheese scone! Try it you might be surprised, if moussaka works, so should this. Trying to find ways to increase calcium intake can be tricky when your breastfed baby thinks cows milk is an alien drink! And to top it off yogurt is just too messy for an every day snack when doing baby led weaning. The aubergine jam is so rich and packed with flavour, making this a decadent topping for the savoury cheese scone. I would wait and give this to babies from around 10-11 months old; once they have learnt how to move food that can get stuck up on their top palate...as scones can be a little clingy in the mouth.
Makes 9-12 scones.
Cheese scones
Ingredients
225g self raising flour - sifted
1 tsp baking powder
60g butter
100g grated cheese
90-100 ml milk
Method
1. Place butter in cubes in bowl with sifted flour and baking powder and mix with fingertips, squashing/rubbing the butter with the flour and baking powder until it forms a breadcrumb consistency.
2. Rub in cheese so it's evenly spread
3. Make a well in the centre and slowly mix in milk, and bring together to form a dough
4. Roll the dough on a lightly floured surface until it is 2 cm thick then using a small cutter (5-6 cm diameter) cut out scones. With remaining dough roll out again and cut more out.
5. Try not to over work the dough otherwise it will not rise
6. Brush milk on top of the scones and put in a preheated 180C fan oven for around 15 mins until golden and cooked through.
Aubergine jam
Ingredients
2 medium sized aubergines
2 crushed garlic cloves
1 tsp paprika
2 tsp cumin
1 tbsp chopped coriander leaves
½ tsp caster sugar
4 tbsp extra virgin olive oil
1 tbsp lemon juice
Method
1. Put whole aubergines in 180C fan preheated oven on a baking tray and cook for 30-45 mins turning half way through. The aubergines should go soft and possible split open.
2. Take from oven and carefully cut into small pieces whilst still hot, then place in sieve over a bowl for 30 mins to let juice run through. The juice is bitter and so this allows the jam to be sweeter.
3. Cook the aubergines again this time in a pan with the olive oil over a medium-hot hob with the spices, coriander and sugar, heat for 2-3 mins
4. Put aubergines mixture in bowl and stir through lemon and allow to cool. The jam is best served at room temperature.
Tips
The scones can be frozen, defrosted and served, or reheated in oven, and served. The jam can be kept for 48 hours in the fridge. Trying to find ways to increase calcium intake can be tricky when your breastfed baby thinks cows milk is an alien drink! And to top it off yogurt is just too messy for an every day snack when doing baby led weaning. I would wait and give this to babies from around 10-11 months old; once they have learnt how to move food that can get stuck up on their top palate...as scones can be a little clingy in the mouth.
Facts
Aubergine jam saw a resurgence in 2013 but as far as I have seen no-one has put it on a cheese scone! Try it you might be surprised, if moussaka works, so should this.
Makes 9-12 scones.
Cheese scones
Ingredients
225g self raising flour - sifted
1 tsp baking powder
60g butter
100g grated cheese
90-100 ml milk
Method
1. Place butter in cubes in bowl with sifted flour and baking powder and mix with fingertips, squashing/rubbing the butter with the flour and baking powder until it forms a breadcrumb consistency.
2. Rub in cheese so it's evenly spread
3. Make a well in the centre and slowly mix in milk, and bring together to form a dough
4. Roll the dough on a lightly floured surface until it is 2 cm thick then using a small cutter (5-6 cm diameter) cut out scones. With remaining dough roll out again and cut more out.
5. Try not to over work the dough otherwise it will not rise
6. Brush milk on top of the scones and put in a preheated 180C fan oven for around 15 mins until golden and cooked through.
Aubergine jam
Ingredients
2 medium sized aubergines
2 crushed garlic cloves
1 tsp paprika
2 tsp cumin
1 tbsp chopped coriander leaves
½ tsp caster sugar
4 tbsp extra virgin olive oil
1 tbsp lemon juice
Method
1. Put whole aubergines in 180C fan preheated oven on a baking tray and cook for 30-45 mins turning half way through. The aubergines should go soft and possible split open.
2. Take from oven and carefully cut into small pieces whilst still hot, then place in sieve over a bowl for 30 mins to let juice run through. The juice is bitter and so this allows the jam to be sweeter.
3. Cook the aubergines again this time in a pan with the olive oil over a medium-hot hob with the spices, coriander and sugar, heat for 2-3 mins
4. Put aubergines mixture in bowl and stir through lemon and allow to cool. The jam is best served at room temperature.
Tips
The scones can be frozen, defrosted and served, or reheated in oven, and served. The jam can be kept for 48 hours in the fridge. Trying to find ways to increase calcium intake can be tricky when your breastfed baby thinks cows milk is an alien drink! And to top it off yogurt is just too messy for an every day snack when doing baby led weaning. I would wait and give this to babies from around 10-11 months old; once they have learnt how to move food that can get stuck up on their top palate...as scones can be a little clingy in the mouth.
Facts
Aubergine jam saw a resurgence in 2013 but as far as I have seen no-one has put it on a cheese scone! Try it you might be surprised, if moussaka works, so should this.