29 April 2007

Pinotage Jam and Scones

My homemade sconesScones are a Sunday treat here at Pinotage Towers. And what better topping than Pinotage jam?

I find it strange that grape jam is not more common. I am not aware of any being available in the UK. In South Africa you can buy Hanepoot jam, made from those large golden intensely sweet Muscat grapes used for making dessert wines.

Ripe Pinotage grapes are also quite sweet, and this jam comes from
Beyerskloof Winery. Owner Beyers Truter has been incorporating Pinotage in many foods, sausages, ice-cream, yoghurts, meat sauces etc. See Red Leaf and Green Pinotage.

So, what is it like? On opening it has a lumpy texture from the berries and a dark, browny black colour which doesn't look too appetising. The nose is not sweet like other jams -- ahh I get it! Some wines we call 'jammy', and this jam is definitely 'winey'.
My homemade scone with Pinotage jam
Spread on the opened scone -- broken open where the side of the rising scone has fractured -- take a quick photo (see picture right) and take a bite. Umm, tastes good. There is a winery grapiness, it is not overly sweet. Definitely an adult jam, and I am thinking that it maybe good as an accompanient to savoury dishes, such as bobotie or with turkey instead of red-currant sauce.


Unfortunately Pinotage jam is currently available only from the winery, but scones are easy and quick to make.



My scone recipe takes about 20 minutes to make and 20-25 minutes to cook

Ingredients

225g/8oz self raising flour
Pinch of salt
55g/2oz butter
Handful of sultanas
150ml/5fl oz milk



Method
1. Heat the oven to 200C/400F/Gas 6. Lightly grease a baking sheet.
2. Mix together the flour and salt and rub in the butter to get a bread crumb-like texture.
3. Sprinkle in the sultanas and stir them through, there should be plenty so add more if you want as they are the only sweetening* in the scones.
4. Mix in milk to get a soft dough
5. Turn on to a floured board and knead for a few minutes
6. Gently roll out to 2.5cm/1in thick – making them too thin is the biggest cause of disappointment.
7. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Knead remaining dough, roll out and stamp out more scones till all used. Cutting the edges helps the dough rise.
8. . Bake for 20-25 minutes until well risen and top is firm.
9. Place on a wire rack and serve with butter and good jam and cream to taste.

Eat while hot. They also freeze well; defrost before use and warm

*With the sultanas and sweet jam topping I think it is totally unnecessary to also add sugar to the scone

(Note: Scone is pronounced skoan (to rhyme with loan) or skon (to rhyme with ‘on’ – in Pinotage Towers those from the north say skon and those from the south say skoan. Thus both are correct.)

2 comments:

  1. Sjoe that really looks good! I am off to Beyerskloof for my b-day next Saturday taking some friends with to introduce them to the winery.

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  2. Thanks.

    This is exactly what i needed to know.

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