AMASI-AND-RAISIN SCONES WITH MOSKONFYT AND SALTY BUTTER

“Moskonfyt is basically fermented grape must. It tastes like the essence of sweet, fermented grapes, concentrated into a dark, molasses-like syrup. There’s never a bad time to have a scone and this recipe incorporates amasi for a second-to-none level of fluffiness, raisins for fruitiness, and many glugs of this precious syrup, plus salty butter. A beautiful breakfast!”

Makes 12

EASY

GREAT VALUE Preparation: 20 minutes Baking: 12 minutes

flour 375 g baking powder 1T caster sugar 50 g salt 1t unsalted butter 200 g, cubed and chilled free-range egg 1 amasi 1½ cups raisins 120 g icing sugar, for dusting salted butter 100 g, for serving

moskonfyt, for serving

Maldon salt a pinch, for sprinkling Woolworths black sable grapes

200 g, for serving

1 Preheat the oven to 220°C. Sift the flour, baking powder, caster sugar and salt into a large mixing bowl. Add the cold butter and rub in using your fingertips until the mixture resembles coarse breadcrumbs.

2 Make a well in the dry ingredients. Beat the egg and amasi together and pour into the well. Add the raisins, then mix gently with your fingers until a dough forms.

3 Transfer the dough to a lightly floured surface. Shape the dough, taking care to not overwork it. Gently press out to a thickness of about 2 cm. Cut out rounds of your desired size and place on a greased baking tray. 4 Bake for 10–12 minutes, or until golden brown and well risen. Remove from the oven and transfer to a wire rack to cool. Serve slathered with salty butter and drizzled with plenty of moskonfyt, finishing with a sprinkle of Maldon salt and the grapes.