Intergalactic Cookbook – When Worlds Collide – Recipe#3 Oaken Fruit Compote and Lemon Poppy Seed Scones

These traditional Oaken foods are often enjoyed at special celebrations. Buy your copy of the book today on Kindle.

Ingredients:

Lemon Poppy Seed Scones:

·        1 duck egg (a large chicken egg may be used)

·        ¾ cup sour cream

·        2 tsp pure vanilla extract

·        ¼ cup granulated sugar

·        Zest from one lemon

·        2 cups all-purpose flour

·        2 tsp baking powder

·        ¼ tsp baking soda

·        ½ cup butter – ideally frozen for 30 minutes prior to use

·        Pinch of salt

Glaze:

·        1 ½ cups icing sugar

·        1/3 cup lemon juice

·        ½ tsp pure vanilla extract

Directions:

1)     Turn oven on to 400°F. In a mid-size bowl, whisk sour cream, egg, and vanilla. Keep cool in the fridge.

2)     In a large bowl, combine sugar and lemon zest. Into the same bowl, add flour, baking powder, baking soda, and poppy seeds. Mix to combine.

3)     Using a fork, blend in the frozen butter.

4)     Add sour cream mixture until combined.

5)     Let dough rest in fridge for 10-20 minutes.

6)     Use floured hands and board surface to shape dough into a ball. Flatten to a height of about 1 1/2” and cut into eight wedges.

7)     Place scones on a parchment-lined baking sheet.

8)     Bake for 15-17 minutes – until golden.

9)     Prepare glaze by whisking together icing sugar, lemon juice, and vanilla. Drizzle onto scones.

10)  Let cool and enjoy while they’re still warm or when they’ve cooled down.

Berry Compote:

·        2 ½ lbs mixed berries (any combination of blueberries, raspberries, strawberries, currants, blackberries)

·        4 cups water

·        Granulated sugar to taste (approx. 2 – 4 tbsp)

Directions:

1)     After washing berries, place them in a pot with 4 cups of water. Water should barely cover the berries.

2)     Bring the berries and water to a boil, then cover with lid and lower heat to a simmer.

3)     Simmer for 5 minutes.

4)     Turn off heat and add sugar to taste.

5)     Cool by refrigerating for at least two hours or overnight. Flavours will intensify.

6)     Once cooled, drain the liquid from the cooked fruit into a bowl or pitcher. Discard fruit pulp. Add sugar if you like. Enjoy chilled, warm, or hot.

7)     Other fruit and fruit combinations may be substituted. Stone fruits work well. Dried fruits may also be substituted and will hold up for eating; they may also eliminate the need for added sugar.