California Prunes Scone

This recipe was created by Chef Jason Maw of 10Tation Catering.

Servings: 24 bite size



  • butter: 48 g
  • 35% cream: 70 g
  • pastry flour: 100 g
  • sugar: 21 g
  • baking powder: 4 g
  • kosher salt: 1 g

Poached Prunes

  • California Prunes: .5lbs
  • red wine: 2 cups
  • honey: ¼ cup
  • chili flakes: 1 pinch
  • cinnamon stick: 1 piece
  • kosher salt: 1 tsp

Goat cheese spread

  • roast garlic: 10 cloves
  • goat cheese: 6 oz
  • cream cheese: 4 oz
  • rosemary: 1 sprig
  • olive oil: 2 tsp + more if using whole heads of garlic
  • kosher salt: TT
  • black pepper: TT



  1. Cut cold butter into small dice cubes and keep in the freezer.
  2. Mix dry ingredients together and add cold butter.
  3. Mix until butter “crumbles” into pea sized pieces.
  4. Slowly add cream while mixing until just incorporated.
    • *Do not over mix. If there is some flour left that has not bee incorporated then it’s ok.
  5. Roll the dough out using a rolling pin until desired thickness.
  6. Place in freezer until ready to bake.
  7. Bake from frozen at 375°F for about 20 minutes.
  8. Cut into desired size for serving. 3cm x 3cm. (Easier to cut when mixture is cold)
  9. Pipe goat cheese mixture on top, then top with poached prune and bacon strips.

Poached Prunes

  1. Bring red wine, honey, chilli, cinnamon, and salt up to a boil.
  2. Add prunes and lower heat medium-low.
  3. Allow to cook for 15-20 minutes until soft.
  4. Turn off the heat and transfer prunes with liquid to a heatproof container.
  5. Cool completely.
  6. Drain red wine mixture (save for another batch or use as a base for mulled wine or sangria. If going to save for mulled wine and sangria, remove or cut salt In half.)
  7. Depending on size of prunes, you might need to cut the to fit the scones.
  8. Place on top of goat cheese scones, then top with crispy bacon.

Goat Cheese Spread

Roast Garlic directions:

  1. If using whole heads of garlic, preheat oven to 205°C (400°F). *A toaster oven can work.
  2. Peel and discard papery outer layers of the garlic bulb but leaving it intact.
  3. Using a sharp knife, cut 1/4 inch from the top of the cloves.
  4. Put garlic in a baking pan or muffin tin, or aluminum foil, cut side up. Drizzle with olive oil over each exposed head and rub with your fingers all over the cut exposed garlic cloves.
  5. Cover with aluminum foil.
  6. Bake at 205°C (400°F) for 30 – 40 minutes or until cloves are lightly browned and feel soft when pressed.
  7. Allow the garlic to cool enough so you can touch it without burning yourself. You can squeeze out the cloves of garlic from the skins. If having trouble, use a small knife and cut the skin slightly around each clove and use a cocktail fork to pull out the cloves of garlic.

If using peeled garlic:

  1. place desired amount of garlic in a pot and cover with desired oil.
  2. Heat the garlic over medium heat and bring to a simmer, stirring occasionally. Keep simmering until garlic starts to turn a light brown. Turn off the heat and allow the garlic to cool slightly to room. There is still heat in the pot/oil, so that garlic will still continue to cook even after turning off the heat and therefore will darken more.
  3. Once cool you can strain out the garlic for your use or keep stored in the oil for when you need it. The oil can be used in various way such as stir frying, pan frying and even dressings like Cesar.

Mixture Directions:

  1. First Pick the leaves of rosemary and finley chop.
  2. Place all ingredients in a food processor and blend until smooth. You may need to scape down the sides to completely combine all ingredients. Check for seasoning and add kosher salt and black pepper to taste.
  3. Place mixture in a container or piping bag until ready to use.
  4. Savoury cheese mixture can also be used as a vegetable dip, in a sandwich or as a stuffing for meat such as chicken.

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