Fruity Scones

It’s been a while since I last baked anything and I fear this sporadic baking may continue for a while. I have recently been offered a job and so have been sorting everything out as this means moving to a new town and being a lodger for a while. But today I decided I have had enough of sorting things out for my move and instead I spent the morning baking. I have been meaning to try and bake scones for a long time, as I was told they were very simple but had never got round to it. For a first attempt at scones these were absolutely delicious, soft and light with a nice crisp crust, I didn’t even need any cream with them, the taste of the scone with some butter and jam was perfect.

This was adapted from a Mary Berry recipe out of her Baking Bible (Special Fruit Scones, page 322), which is an invaluable book for a fail safe recipe.

Ingredients:

  • 116g Plain flour
  • 2 tsp Baking powder
  • 15g Sugar
  • 25g Butter
  • 1 Egg
  • Milk
  • 25g Currants (or any mixture of dried fruits that you have)

Makes 4 scones

Preheat the oven to 220C

Method:

  1. Combine the flour, baking powder and butter in a bowl and rub this together using your fingertips until fine breadcrumbs are formed. Then add sugar and fruit to the mixture and combine.
  2. Place a bowl on to scales and crack in a small egg, add enough milk to make the mixture up to 75g – this can be done in a measuring jug as well, but mine doesn’t show measurements any lower than 100ml so using the scales was easier.
  3. Combine the dry and wet mixtures and lightly knead, but do not over handle or they will not be so light and fluffy.
  4. Place the dough onto a floured surface and pat down to around 1.5cm, don’t roll as this is also likely to result in over-handling. Place a 2.5inch circular  cutter into flour and then push straight down into the dough and pull straight up, do not twist the cutter at all or it will prevent rising
  5. Place the scones onto a lined or greased baking sheet and brush the tops with a little milk, where possible try not to allow the milk to run down the sides of the scones.
  6. Bake for around 15 minutes or until they look well risen and golden brown. Allow them to cool slightly on a wire rack before eating, they are best eaten on the day of baking but can be stored for a few days in an airtight container. To re-fresh them after a couple of days they can go back in the oven for 4-5minutes and then will taste as good as a fresh one, this also works well if you freeze them.

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One response

  1. Uneven rising is caused by either uneven pressure during rolling or rolling the dough too thin. Apparently.
    Always assuming you want things to look like shop-bought perfection rather than home-made yumminess.

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