In season: Plum and buttermilk drop scones

Photo by Gregor Richardson.
Photo by Gregor Richardson.

The combination of fresh plums, cooked into a scone and served warm with spiced sugar is a great way to start any day.

Plum and buttermilk drop scones
Makes 30


6 free-stone plums
250g flour
tsp baking soda
tsp salt
50g sugar
75g butter
300ml buttermilk
Cooking oil
1 tsp cinnamon
Zest of 1 orange
Additional 50g sugar

Place a large cast-iron or heavy-based fry pan on to medium heat.

Sift the flour, baking soda and salt together into a medium size bowl, rub in the butter with your fingertips until you have coarse breadcrumbs, add the sugar and mix well.

Add the plums and buttermilk and mix together until just combined.

Lightly brush the pan with oil. Drop spoonfuls of batter into the pan allowing space between for spreading. Cook gently for a couple of minutes, turn over and cook through - 2 minutes. Transfer to a wire rack covered with a clean cloth and repeat process with remaining batter.

Mix together the sugar, orange zest and cinnamon and sprinkle on to the drop scones or serve in a dipping bowl and dip your warm scones into the spiced sugar.

• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.

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