Photo Credit Mary Berry
The other day I attempted to make fruit scones to have with jam and clotted cream. I chose Mary Berry’s recipe and added some photo’s of the different stages.
I also used mixed fruit instead of sultanas and used 100ml of milk and 50ml of cream. Thank you to P for the tip of using cream for a softer scone.
• 75g (2 1⁄2 oz) butter, chilled and cut into cubes, plus extra for greasing
• 350g (12oz) self-raising flour, plus extra for dusting
• 1 1⁄2 tsp baking powder
• 30g (1oz) caster sugar
• 75g (2 1⁄2oz) sultanas
• About 150ml (5fl oz) milk
• 2 large eggs, beaten
Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Lightly grease a large baking sheet.
Put the flour and baking powder into a large chilled mixing bowl.
Add the cubes of butter, keeping all the ingredients as cold as possible.
Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs.
Add the sugar and sultanas. Pour 100ml (31⁄2fl oz) of the milk and all but 2 tablespoons of the beaten egg into the flour mixture.
Mix together with a round-bladed knife to a soft, but not too sticky dough, adding a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.
Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a rectangle about 2cm (3⁄4in) deep.
Cut out as many rounds as possible from the first rolling with a 6cm (21⁄2in) cutter (a plain cutter is easier to use than a fluted one) and lay them on the baking sheet, spaced slightly apart.
Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones.
Brush the tops of the scones with the reserved egg. Bake for about 10 minutes, or until risen and golden.
Remove and cool on a wire rack.
Cooks in 10mins.
Approximately 10 Servings.