Harvest Time

Blackberry scones

    225g plain flour, sifted
    2 tsp baking powder
    75g salted butter
    2 tbsp golden caster sugar
    1 egg, beaten
    90ml whole milk or buttermilk
(makes about 15 scones)

Method

(Alternate blackberries with 60gms of raspberries,sultanas or currents. For savoury scones subsitute fruit for 75gms of cheddar cheese)

1. Turn on  the oven to 200C/fan 180C/gas 6.

2. Sift the flour, baking powder and a pinch of salt in a large bowl- or divide mixture into a number of bowls 

3. Rub in the butter with your fingertips until the mixture looks like flaky breadcrumbs. 

4. Add the sugar.

5. Add the blackberries.

6. Bit by bit, stir in the egg, then buttermilk or milk until you have a firm dough – don’t overwork it, just bring it together.

7. Put dough onto a floured work surface. Pat the dough into a circle about 2cm thick and give it one or two passes with a rolling pin – don’t press down or you’ll squash out the air.

8. Cut out scones using a 5-6cm cutter or a medium sized upside down teacup. Press straight downwards.

9. Put onto a non-stick baking sheet and brush the tops with buttermilk or milk. Bake for 12-15 minutes until risen and cooked through.

Pumpkin soup

4 tbsp olive oil
2 onions, finely chopped
1kg pumpkins or squash (try kabocha), peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock

Method

1. Roast the pumpkins for 30 minutes so that they are easier to chop for the children and for a lovely roasted flavour!

2. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

3. Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.

Double Crust  Apple pie /or small apple tarts

    350g plain flour
    175g hard block margarine/soft butter
    About 6 tbsp cold water
    1kg apples
    Juice of 1 small lemon
    85g granulated sugar
    1½ tbsp cornflour

For the glaze

    1tbsp milk
    1tbsp granulated sugar

1. Place the flour in a large bowl – have the children measure out -ie 3 groups with 1 cup of flour each.

2. Weigh then cut the margarine/butter into 3 segments of 59 gms and then have the children slice it into cubes and add to the flour.

3. Children can then rub the margarine/butter into the flour with their fingertips until it resembles fine breadcrumbs.

4. Measure a small amount per group and then children can add it and mix the ingredients until it begins to hold together into a rough ball.

5. Wrap the ball in cling film and place in the refrigerator to chill for 30 minutes.Preheat to 220°C (fan oven 200°C), Gas 7.

6. Meanwhile prepare the apples with the children-they can core the apples with an apple corer and if able can help peel and slice the apples or you could prepare the apples in advance. Toss in the lemon juice, then in the sugar and cornflour.

7. Show children how to lightly flour the work surface and shape the dough into a smooth ball.

8. Demonstrate how to flour your rolling pin and use it to flatten the pastry

9. When the pastry is flat demonstrate to the children how to use an upside down cup to cut out 2 circle shapes for each child.

10. If you are making just one large apple pie be sure to cut a 1cm steam hole in the centre.Cut out decorative shapes and arrange on top of the pie, leaving the steam hole clear. Brush the shapes with milk and sift sugar over the pie.

11. Bake for 15 minutes, then turn the oven down to 180°C (fan oven 170°C), Gas 4 and bake for 30-35 minutes. The pastry should be golden and the filling soft when pierced.¹