- Credit: Coffee and chocolate scones with cherry jam
- Credit: Cold-brewed coffee float
Recipe Of The Month: Coffee
Coffee and chocolate scones with cherry jam (Makes 6)
For the jam:
90g dried sour cherries, roughly chopped
150g caster sugar
20ml lemon juice
For the scones:
315g self-rising flour
25g cocoa powder
1½ tsp baking powder
3 tbsp caster sugar
½ tsp salt
90g butter, chilled and cut into small cubes
100ml espresso (about 2 shots) reduced to 50ml by heating in a small pan
150ml full-fat milk
1 tsp vanilla extract
75g dark chocolate chips
1- For the jam, place the cherries in a bowl. Add 240ml of water and cover with clingfilm. Leave the cherries to soak up the water for at least 6 hours.
2- Transfer the cherries and liquid to a small pan. Bring to the boil and cook for 5 minutes. Add the sugar and lemon juice and boil for 10 more minutes, until the mixture has reached 105ºc/220ºf. Set the mixture aside to cool in a bowl.
3- Preheat the oven to 220ºc/425ºf/gas 7.
4- Mix the dry ingredients in a food processor for a few seconds. Then add the cubes of butter and whizz again. Combine the espresso, milk and vanilla in a jug and warm for 10–20 seconds in a microwave. Gradually add the liquid to the flour mixture using a knife, adding the chocolate chips gradually.
5- On a floured worktop, roll out the dough to 4cm thick. Cut out the scones using a round 6cm biscuit cutter. Place them on a metal baking tray and bake for 13 minutes. Serve with the jam, clotted cream and freshly brewed coffee when cool.
Cold-brewed coffee float (Serves 4–6)
90g single-origin coffee beans or espresso beans}
500ml filtered or bottled water
Cold-pressed almond milk (optional)
Dash of maple syrup
500ml vanilla ice cream
1- Grind the beans coarsely and put them in a jug. Pour over the water and refrigerate for 16 hours. Strain the coffee through a filter into a bottle or jug.
2- Dilute the coffee with water or almond milk, or pour it over ice. Add a few drops of maple syrup to taste, then top with a scoop of vanilla ice cream.
Find these recipes and more, and stories of the world's finest coffee beans in the April issue of Harrods Magazine, available to download through the Harrods app.
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