If you prefer your scones with a bit of extra flavour, why not try adding
some dried fruit.
To make a batch
You will need:
- 8 oz, 225 g, 2 cups, of self-raising flour.
- a tiny pinch of salt.
- 2 oz, 50 g, 2 level tbsps, of caster or fine grade sugar.
- 2 oz, 50 g, 2 heaped tbsps, half a cup heaped, of mixed dried fruit.
- 3 oz, 75 g, 3-quarters of a stick, of butter or margarine.
- 1 medium egg, beaten.
- about 3 to 4 tbsps of milk.
- a little extra butter or margarine to grease the tin.
- flour for dusting.
Pre-heat the oven to Gas Mark 7, 425 F, 220 C, 200 fan
grease a large, shallow baking tray or Swiss roll tin with a little
butter or margarine.
- Sift the flour, salt and sugar into a large mixing bowl.
Now, rub the fat into the dry ingredients with your fingertips until
it has been incorporated, which will only take a minute or so. (Please
see my glossary on making pastry for more detailed information).
- Now add the dried fruit to the bowl.
- Break the egg into a small bowl and beat well.
- Add 3 tablespoons of milk. Pour this into the mixing bowl and stir to combine everything together.
Use your hands now to start to bring the mixture into a soft but not
sticky ball, add a little more milk if the mixture will not come together, or if any dry ingredients
are left in the bottom of the bowl.
- Put the dough on a floured board and knead it slightly.
Using a floured rolling-pin to prevent the dough from sticking, lightly pat
and roll it out to a thickness of about 3-quarters of an inch, 2 cms.
Use a 2 inch, 4.5 cm pastry cutter, either fluted or plain, and tap
it down sharply so that it goes straight through the dough. Do not twist
the cutter or the scones might become a very funny shape.
When you have cut out as many as you can, knead the dough together again
and repeat the rolling out process.
Now, place the scones on the greased baking tray a little way apart. Dust them with a little flour and bake near the top of the pre-heated oven
for 12 to 15 minutes.
When the scones are cooked they will have risen and turned a golden brown
and be firm to the touch.
Transfer them on to a wire rack to cool and eat as soon as they have gone
completely cold while they are still nice and moist.
Cut them in half, and either just spread them with butter, or, alternatively,
spread them with jam and clotted or whipped cream.
eat when they are as fresh as possible, but if you do have any left over,
which is unlikely because they’re lovely, you can warm them up again for a few
minutes, in a low oven, the next day.