Scones are my idea of afternoon tea heaven. So much lighter and altogether yummier than a sticky cake. And if it comes with jam and cream too, then even better!
I think everyone has their favourite kind of scone, don’t they? I’ve tried lots of different recipes over the years – plain ones, tiny ones, fruity ones, lemon ones…. but I always come back to this simple recipe for fruit scones. Nothing fancy – but it really is the best I’ve found. I always prefer a fruited scone – plain ones are a little dry and boring. These are lovely with just butter, but are even better slathered with jam and clotted cream.
The recipe is taken from the Be-ro cookbook – which regular readers will know is a favourite of mine. My copy is falling apart now as it gets used so much! The ingredients are the same, although my method is slightly different to the original.
- 225g self-rasing flour
- a pinch of salt
- 50g margarine
- 25g caster sugar
- 50g of currants or sultanas
- 1 egg – beaten and mixed with enough milk to make about a quarter of pint of liquid
- A fluted cutter – I usually either use a large 6.5 cm one, or sometimes a 3 cm one.
1. Pre-heat your oven to 200 degrees C (the recipe suggests 220 but I find this a little too hot). Grease or line a baking tray
2. Place flour and salt in a large mixing bowl and add the margarine. Rub in gently until it resembles fine breadcrumbs.
3. Stir in the sugar and fruit
4. Pour in the liquid a little at a time until the mixtures comes together as a soft dough. I like to use a table knife to do this. You may not need all your liquid and remember to leave a little behind to glaze the tops. Be careful not to add too much at once as the dough will be sticky and unworkable.
5. When your dough is soft, but not too sticky, turn out on a floured board. I never roll out my scone dough as over-working it makes the scones tough and they lose their lightness. Instead take half your dough and gently pat it out to a depth of about 1cm and then cut out your scones with a fluted cutter. Do not twist the cutter as this will stop the scones rising as much.
6. Re-use your trimmings for more scones, then move on to the other half of your dough. Be as gentle and light as you can.
7. Place scones on the baking tray and brush the tops with the remaining beaten egg and milk mixture.
8. Bake for about 10 minutes. Big scones may take slightly longer, little ones a bit less. You’re looking for a nice golden colour.
These are perfect eaten while still warm, but will keep well for several days!