Fruity Scones

For years I’ve been making scones with plain flour, they have been OK but a bit dry and crumbly. Since I’ve been making bread and reading a lot more about baking I’ve discovered that using strong flour for scones gives them a lighter texture and they keep longer. They can also be knocked up in just over half an hour.

This is how I make them

  • 200g strong white and 50g strong wholemeal flour (or 250g strong white flour)
  • 50g unsalted butter
  • 1 ½ tsps baking powder
  • 1 tbsp caster sugar
  • 100g dried fruit, chopped if necessary (I like raisins or apricots).
  • 175ml milk or buttermilk
  • 1 egg yolk (optional)

NB – this recipe makes 6 or 7 but the amounts are easily doubled.

Cutter and lined baking sheet

 

Preheat your oven to 2000C.

Put the flour(s) in a bowl together with the butter and rub it in until it resembles fine breadcrumbs.

Add the baking powder, sugar and fruit and mix until evenly distributed.

In a jug measure out the milk, or buttermilk, and add the egg yolk. Mix together.

Put the wet ingredients into the dry and mix together with a knife or your hands, it will be pretty wet but you should get a loose dough.

Turn out onto a well floured work surface and pat down to a thickness of 3cm (try not to be heavy handed here).

Cut out your scones and place on a lined baking sheet.

I like to brush them with a little of the egg white or milk before placing in the oven.

Cook straightaway for 20 - 25 mins until lightly browned.

Leave to cool.

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