Chicken adobo wraps
MexicanTake a look
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Vegetarian, Nut Free
300g strawberries, chopped into small chunks
100g fresh redcurrants
100g of sugar, divided into equal halves
1 lemon, zested and juiced
250g plain flour
2 tsp baking powder
1 tsp salt
1 tbsp Ground Sumac Berries (plus a little more for garnishing)
70g salted butter, chopped into small cubes
1 large egg, beaten
120ml double cream
In a mixing bowl, stir together the strawberries, red currants, one half of the sugar, lemon juice and lemon zest. Leave for 20 minutes before straining.
In a large mixing bowl, combine the flour, other half of the sugar, baking powder, sumac, and salt.
Add the butter and use your hands to combine it with the mixture until nice and crumbly.
Add the drained strawberries and redcurrants and mix until well combined.
Form a well in the centre of the mixture and add the egg and cream. Combine well, making sure not to overmix and this will result in the scones being too cakey.
Move the dough onto a lightly floured surface. Flatten the dough into a round shape (like a pizza) and divide into 8 sections. Shape each section into a rough scone shape.
Transfer the scones onto a lined baking tray and stick them in the freezer for one hour.
15 minutes before taking them out, preheat your oven to 190 degrees Celsius.
Once the oven is hot, place the scones onto the middle shelf and cook for 25 – 30 minutes or until golden brown.
Before serving, sprinkle ground sumac berries over the scones for an extra tang.