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Delicious DAIRY

THE COLLECTOR’S EDITION

Aperol spritz blancmange

10 OUTSTANDING RECIPES TO PULL OUT AND KEEP

RICH PICKINGS Banoffee millionaire’s shortbread,
LAYERS OF FLAVOUR Smoked haddock and bacon potato gratin
ROUGH AND SMOOTH Rough puff mascarpone tart with boozy peaches.
SPEARED TO PERFECTION Tandoori-style chicken skewers with green rice and cherry salad,
WHAT TEA WAS MADE FOR Blueberry scones
PURE LUXURY Chocolate soured cream cake,

Blueberry scones

THE TECHNIQUE

Baking with soured milk See p15

MAKES 18. HANDS-ON TIME 25 MIN, OVEN TIME 15 MIN

MAKE AHEAD

These are best eaten on the day they’re made. If you do make a day ahead, store in an airtight container, then warm in a low oven to refresh. Freeze, well wrapped in cling film, for up to 3 months.

FOOD TEAM’S TIP

When cutting out the scones, don’t twist the cutter at all or the scones won’t rise evenly.

• 250ml whole milk

• 1 tbsp lemon juice

• 500g plain flour, plus extra for dusting

• 4 tsp baking powder

• 40g caster sugar

• 120g unsalted butter, chilled and cubed

• 1 medium free-range egg, beaten

• 150g blueberries

YOU’LL ALSO NEED…

• 6cm fluted cutter

1 Mix the milk and lemon juice in a mixing bowl, then set aside at room temperature for 15 minutes. You’ll see a few curds appear as the lemon will make the milk separate – that’s what you’re aiming for. Heat the oven to 200°C/180°C fan/gas 6.

2 Put the flour, baking powder, sugar and butter in a food processor with a pinch of salt and pulse until it resembles large breadcrumbs. Tip the mixture into a large mixing bowl. (Alternatively, rub the mixture together with your fingertips in the bowl.)

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About Delicious Magazine

Get summer off to a sizzling start with the June issue of delicious. and cook paella on a barbecue, whip up Gill Meller’s outdoor meal or feast on Richard Turner’s epic umami burger. Discover new ways to roast chicken and try our fab G&T cheesecake, Martin Morales’ sea bass ceviche and midweek meals ready in 15 minutes. Along with The World’s Best Cake recipe, there’s our 16-page guide to cooking with dairy including exclusive recipes and foolproof techniques. Bring on the sun…
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