Chocolate-coconut milk scone with garam masala and chili served for breakfast with reine-claude & cucumber jam

Well, that was a pretty busy week! I had almost no time to cook and we lived on scarmbled eggs, potato salad with cervelat and so on. It is okay once in a while, but I was more than happy that I could finally get back to the kitchen! I checked the fridges, yeah we have two of them, and found some green gages and bunch of cucumber. I thought why not get them together and that's how this jam was born. When I tasted it warm I was totally thrilled! Wow! The cucumber brings something like a cold kiss and then the green gage and lime is there with its tart flavour. At the end the vanilla kicks in! I could hardly wait for the breakfast this morning. If cucumber, I just had to think of coconut milk and there I've been making these scones with chili and garam masala. I like the combination very much, but the butter is definitely a must because it holds everything together. It is not sweet at all and it is even refreshing.

Ingredients: 

300 g flour
2 teaspoons baking powder

50 g cold butter

50 g sugar

60 g dark chocolate (at least 60% cocoa)

1 egg

120 ml coconut milk

1/4 teaspoon garam masala

chili powder

for the jam:
250 g cucumber (peeled)

250 g green gage (peeled and without core)

250 g sugar

10 g agar-agar

1 lime

1 vanilla pod

Sift flour and baking powder into a bowl and make a mold. Add egg, sugar and diced cold butter into the mold. Warm 50 ml of coconut milk over low heat and once it is hot stir in the coarsly chopped chocolate and stir until it is well mixed. Pour the rest of the coconut milk and the chocolate-coconut milk mixture to the rest of the ingredients and knead a dough. Roll it out on a floured surface about 1,5 cm thick and cut out scones with a cookie cutter. Bake for 8-9 minutes over 200°C.
For the jam ground 50 of the sugar with the diced whole vanilla pod. In the meantime grate cucumber and bring it to the boil together with the decored and peeled green gage and sugar. Add vanilla sugar and cook for about 10 minutes, then puree. Stir in lime juice and agar-agar and once it is boiling cook for 3 minutes. Fill into jars. If you want the consistency to be more runny, I sugges to use only 5 g of agar-agar.