Fruit Scones

Scones ready for butter and jam!

Impulsively decided to make fruit scones this afternoon, don't know why, but they were just what we fancied! This is an adapted version of Mary Berry's plain scone recipe, so they're not too sweet, but the makes them even better with loads of butter (clotted cream is even better if you've got some...) and jam!

Fruit Scones

Makes 12 big scones

Ingredients:

Dry ingredients

16oz self raising flour

4oz marg/butter

4 tsp baking powder

2oz caster sugar, plus extra for the top

5oz dried fruit (I used 3oz sultanas + 2oz raisins)

2 eggs

0.5 pint milk

Bringing mix together

160oC fan oven/180oC other ovens

Method:

1. Rub the marg into the flour until it resembles breadcrumbs. Add the baking powder, sugar and dried fruit and combine well.

2. Crack the eggs into a measuring jug, whisk, and make up to 0.5 pint with the milk.

3. Add the egg and milk mixture to the dry ingredients, keeping a little back to glaze the tops with.

4. Bring the mix together, I use a palette knife to stop it getting too messy. Tip out onto a well floured surface and knead lightly to bring it all together into a smooth, soft dough.

Rolled out dough

5. Roll out to an inch thick and cut out rounds using a 2 inch fluted cutter (or into whatever shape you want!). Place onto a lined baking sheet, with at least 2 inches between each scone. Repeat until all the mixture is used. (It should make 12).

6. Brush with the leftover egg and sprinkle on a small pinch of sugar onto the top of each scone.

7. Bake in the centre of a preheated oven for 10-15 minutes, or until the scones are golden brown and firm to the touch in the centre.

Ready for the oven!

8. Leave to cool slightly - these are best eaten straight out of the oven so the butter melts, although they're just as good once they're cool.

They'll keep for 3 or 4 days in an air tight container, if there's any left!

These are so easy, a great stand by for when you fancy a sweet treat for afternoon tea!

Happy Baking!

The Baking Ginger xx