My mother-in-law likes nothing better than a 'fine scone', one that is well risen, crumbly on the inside and crunchy on top. I have in the past joked that she could write a guide book to the scones of Scotland and we often visit her favorite scone locations when we head to the north east for a visit. It has long been an ambition of mine to discover the formula for a 'fine scone' to be able to recreate her favorites when she comes down to visit.
In the past I have used the simple Plain Scone recipe from the BeRo flour Home Recipes book and while the result tends to be tasty, dainty tea-party ready scones they do not tick any of the 'fine scone' boxes. I came across a recipe for Light Sweet Scones from Rachel Allen's book Bake, and adapted it into some tasty fruity scones using a fabulous Raisin, Cherry and Berry dried fruit mix that will make my mother-in-law proud.
In the past I have used the simple Plain Scone recipe from the BeRo flour Home Recipes book and while the result tends to be tasty, dainty tea-party ready scones they do not tick any of the 'fine scone' boxes. I came across a recipe for Light Sweet Scones from Rachel Allen's book Bake, and adapted it into some tasty fruity scones using a fabulous Raisin, Cherry and Berry dried fruit mix that will make my mother-in-law proud.
Fruity Scones
(adapted from Light Sweet Scones from Bake by Rachel Allen)
I added twice as much fruit as recommended in the cook book and the effect was delicious. The one problem I had was that the scones were so fruit filled that it made cutting the circles out a bit tricky.
(adapted from Light Sweet Scones from Bake by Rachel Allen)
250 g plain flour
1/2 rounded tsp bicarbonate of soda
1 rounded tsp cream of tartar
1/2 tsp salt
65 g cold unsalted butter, cubed
13 g caster sugar
100 g Asda raisin, cherry and berry mix
1 beaten egg
135 g skim milk, plus extra
brown sugar for sprinkling on top
pastry cutter
1- Preheat oven to 220oC (425oF/Gas 7)
2- Sift flour, bicarb of soda, cream of tartar and salt. Rub in the butter to fine breadcrumbs using your fingertips. Mix in the sugar and add the dried fruit.
3- Add around half the egg to the milk and add to the flour mix. Mix to form a dough and bring together on a lightly floured surface. Press flat with the back of your hand until about 2 cm thick.
4- Cut out with pastry cutter (I got 6 scones out of the mixture) place on a floured baking tray. Add a small amount of milk to the remaining egg and brush onto the scone tops. Sprinkle with brown sugar.
5- Bake for 10-12 minutes until well risen and golden brown. Cool on a wire rack, although they are delicious warm.
1/2 rounded tsp bicarbonate of soda
1 rounded tsp cream of tartar
1/2 tsp salt
65 g cold unsalted butter, cubed
13 g caster sugar
100 g Asda raisin, cherry and berry mix
1 beaten egg
135 g skim milk, plus extra
brown sugar for sprinkling on top
pastry cutter
1- Preheat oven to 220oC (425oF/Gas 7)
2- Sift flour, bicarb of soda, cream of tartar and salt. Rub in the butter to fine breadcrumbs using your fingertips. Mix in the sugar and add the dried fruit.
3- Add around half the egg to the milk and add to the flour mix. Mix to form a dough and bring together on a lightly floured surface. Press flat with the back of your hand until about 2 cm thick.
4- Cut out with pastry cutter (I got 6 scones out of the mixture) place on a floured baking tray. Add a small amount of milk to the remaining egg and brush onto the scone tops. Sprinkle with brown sugar.
5- Bake for 10-12 minutes until well risen and golden brown. Cool on a wire rack, although they are delicious warm.
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