Fluffy vanilla flavored scones, packed with plump sultana’s. These delicious scones are made using 1% fat quark and are so simple to make, you won’t believe it.
Food nostalgia. Those moment when a memory is connected with a type of food. Does any have this? All foodies do, right? I know I sure do. I come from a family where food is love. My mom was good at cooking and great at baking, while my dad is a true cook at heart. (We often joke he should open a Pho restaurant. No jokes. His pho is tha bomb.com!) Additionally, compared to most people, my parents would always let us (and make us) try new kinds of food. And although I was quite a difficult eater when I was little (thinking back, I don’t even know where my parents got the patience to feed me ^^”…), I do have a lot of (happy) memories with certain foods:
- Lemon sponge cake: The only cake my dad likes (he doesn’t like desserts/sweets) and therefore the cake my mom made the most. Whenever she made the cake, we’d get a thick slice with a cup of (lemon) tea. Yum! I wish I could go back in time sometimes 😉
- Chinese savoury egg custard: One of the few dishes I’d gobble up without a fight. No whining, no crying. Those must’ve been fun dinner-days for my parents lol.
- Steamed fish: We used to go to the market for “fresh” fish every other Saturday. I loved those saturday’s, because the whole family was going and because we’d usually get a yummy snack (That wasn’t my main reason of course 😛 ) Anyway, the fish was always served that same night. For some reason I always wanted to eat the eye. I don’t even remember it tasting good, but I’m guessing I thought it was cool ;’)
So snapping back to today, this recipe is also connected to a food memory: I used to drop by a bakery nearby my University to buy the most amazing quark scones. The taste of the scones was so good, I didn’t need any clotted cream to devour the whole lot. I’d always eat one on my way from University to central station, which was a 20 minute walk. The scones were packed with plump sultanas and rich in vanilla flavor. Today, I’m sharing my recipe on this memory: Quark Sultana Scones.
To make the scones, you’ll only need a couple of super simple ingredients. The most important part is to soak your sultanas in warm water to make them nice and plump. Don’t skip this part. As for all the other steps, they are super simple if not just routine stuff. All you have to do is throw the ingredients one by one in a mixing bowl and get it to a thick batter. There are no special tricks in this recipe. Once you’ve got your thick batter, you can simply drop this batter on a baking sheet or opt for a muffin pan, which ensures even sized scones. Then, you’ll give the batter a 15 minutes bake in the oven, after which you can:
- Serve immediately
- Cool completely and store in an airtight container (up to 5 days)
- Cool completely, wrap it up and freeze (up to 3 months)
Take your pick. 😉 Enjoy!
- 250 g all-purpose flour
- 1 Tbsp baking powder
- ¼ tsp salt
- 1 egg (L)
- 40 g caster sugar
- 250 g farmer's cheese (quark)*
- 1 Tbsp vegetable oil**
- 2 tsp vanilla extract (optional)
- 200 g sultanas (or raisins)
- warm water for soaking
- Preheat the oven to 200 C and spray a muffin pan with baking spray (or butter and dust with flour).
- In a small bowl, add the sultanas and enough warm water to soak all the sultanas. Set aside.
- In a bowl, mix the flour, baking powder and salt. Set aside.
- In a mixing bowl, mix the egg and sugar until the sugar is dissolved.
- Add the quark, oil and vanilla extract. Mix until completely incorporated.
- Add the flour mixture to the batter and mix with a wooden spoon.
- Drain the sultanas and fold them in the batter.
- Divide the batter over the muffin pan. It should make exactly 12.
- Bake the scones 7 minutes at 200 degrees. Then, turn the oven down to 180 C and bake for another 8 minutes or until a cake tester comes out clean.
- Serve immediately or let it cool completely before storing in an airtight container.
- *Or Greek yoghurt. See text.
- **Any flavorless vegetable oil will do. I used sunflower oil.