Zobo
Warm scones with clotted cream and Zobo
Zobo takes the place of strawberry jam. Hibiscus and charred pineapple against cold clotted cream is hard to beat.
Ingredients
- 300g self-raising flour, plus extra for dusting
- 1 teaspoon baking powder
- A pinch of fine salt
- 75g cold unsalted butter, cubed
- 40g caster sugar
- 1 egg
- About 120ml whole milk, plus a little to glaze
- Clotted cream, to serve
- Zobo, to serve
Method
- Heat the oven to 220°C (200°C fan) and line a baking tray.
- Rub the butter into the flour, baking powder and salt with your fingertips until it looks like breadcrumbs. Stir in the sugar.
- Beat the egg with the milk. Pour most of it into the bowl and bring together into a soft dough, adding the rest if it feels dry. Do not knead.
- Pat the dough out on a floured surface to about 3cm thick. Cut out rounds with a floured 6cm cutter, pressing straight down without twisting. Gently re-form the trimmings and cut again.
- Brush the tops with milk and bake for 12 to 14 minutes, until risen and golden.
- Split while warm and serve with clotted cream and plenty of Zobo.
Tip
Cream first or Zobo first? Your table, your rules.
Allergens in this dish: gluten (wheat), egg and milk. Zobo is made in a kitchen that handles peanuts. Always check the labels of the other ingredients you use.
