Beauty and the Beast: Gin Afternoon Tea

Johdi the Gintern has created this epic Gin Afternoon Tea using this month’s Beauty and the Beast box. Think Tiger Gin soaked sultanas and 6 O’clock Damson gin jam! “As soon I spotted the Damson Gin in this month’s box, I knew there would be a jam recipe. With the damson season ending, and access to a damson tree it was an obvious seasonal recipe!”

To make the Tiger Gin soaked sultana scones you’ll need:

  • 75g butter –cut into cubes but keep chilled
  • 350g self-raising flour, plus extra for dusting
  • 1½tsp baking powder
  • 30g caster sugar
  • 75g sultanas (soaked in 50ml Tiger Gin, for at least 24 hrs prior to baking)
  • 100ml milk
  • 2 large eggs, beaten

Method:

  • Heat the oven to 220C, 200C fan, gas 7 and lightly grease a large baking sheet
  • Sieve the flour and baking powder into a chilled mixing bowl
  • Add the butter, rubbing lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs
  • Add the sugar, soaked sultanas (including remaining gin), milk and egg. Mix together until you have a soft, but not too sticky dough. You shouldn’t need to add more milk as the addition of gin should ensure the mixture is the right consistency, but if needed add a splash of milk
  • Lightly flour your work surface and gently knead the dough a couple of times until gathered together, then gently roll to form a rectangle (about 2cm deep)
  • Cut out as many rounds as possible and lay them on the baking sheet, spaced slightly apart. Gather the trimmings, then roll and cut out again. Repeat until you have 8-10 scones
  • Brush the tops of the scones with egg. Bake for about 10 minutes, or until risen and golden. Remove and cool on a wire rack.

To make the Damson Gin jam you’ll need:

  • 500g damsons (use plums if you can’t get hold of damsons), stones removed
  • 400g granulated sugar
  • 150ml 6 O’clock Damson Gin

Method

  • Place the damsons in a large saucepan, add the gin and bring to the boil. Reduce the heat and simmer for about 30 minutes, or until the fruit is tender and has broken down
  • Remove from the heat, add the sugar and boil over a high heat for about 10 minutes. Skim off any foam that forms on the surface. Pour through a strainer into sterilised jars and leave to cool before putting sealing with the lids.

These scones are boozy, simply delicious and best enjoyed with an afternoon cuppa!

 

Need more gin for baking? Visit our online shop to stock up on gin supplies.


Want to give these gins a try? They’re in this month’s The Beauty and the Beast box!

Then why not join the ILoveGin club where we send you a new box like the ones below for just £14/m inc free delivery, you’ll get 2 new gins and 2 tonic/mixers each month to try, enough to make 4 G&Ts plus discounts on full size bottles.

Limited Time Offer: Get your first box for just £9 including delivery, that’s £9 for 4 x G&Ts, use code: DAMSONGIN at checkout at ILoveGin.com/join

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