82 November 2014 www.womanthismonth.com Trending Foods LIFESTYLE | food Blurring the lines between sweet and savoury, the modern trends are fusing the main kitchen and pastry kitchen like never before. by JAMES CLAIRE 250g plain (all-purpose) flour 70g granulated sugar 12g baking powder 2g baking soda 75g cold butter, chopped into pieces 170ml laban (buttermilk) 2 lemons, zested 2 lemons, juiced 100g dried cranberries For the icing: 2 lemons juiced 1 tspn vanilla 3 tbspns milk 220g icing sugar • Preheat oven to 200º Celsius and line a baking sheet with parchment paper. • In a large bowl, combine the flour, sugar, baking powder and baking soda. Fold in the cut pieces. Butter it with your fingertips until the mixture has become crumbly. • Add in the laban, lemon juice, zest and cranberries. Mix until smooth. • Turn the dough out onto a lightly floured surface and form into a single large round disc. Place onto the prepared baking tray and allow it to rest for 30 minutes in the refrigerator. Cut into eighths with a knife, brush with milk and bake for 20-30 minutes or until golden brown. • While cooling, prepare the glaze by mixing everything together in a small bowl. Drizzle over the scones generously. • Break apart or serve whole and allow guests to pick their own. Serve with jam and fresh whipped cream. Scones and pizza will soon cross between sweet and savoury versions with flavours, shapes and textural changes, while kale will finally be served properly and elevated into the stratospheric heights it deserves. It is said panettone, the Italian Christmas bread, might become a cross-cultural icon of new baked goods as a year-round product, while all citrus fruits will reemerge as strongly contested favourites for their vitamin benefits, colour, flavour, oil and aroma. Everything new about food will depend heavily on fruits and vegetables that can tick multiple boxes on the popularity score card and of course cross the blurring line between sweet and savoury. GLAZED LEMON CRANBERRY SCONES
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