Fruit Scones

As a child growing up, my most favourite memories are of my mother baking. I always felt so safe and protected when I could smell her baking throughout the house. There was always something very soothing, about those sweet warm doughy smells. One my favourites were the warm sweet fruity scones, served with butter that would melt into the scone, strawberry jam and freshly whipped cream. I loved these. This recipe is best if you prepare the fruit the night before.

Fruit Scones

150g mixture of raisins and sultanas

Fresh orange juice for soaking

150g cold butter, unsalted

500g Self-Raising flour

2tsp baking powder

2 heaped tsp golden caster sugar

Salt

2 large eggs

4tbsp milk, plus extra for glazing

1.       Place the fruit into a bowl and cover with orange juice, I like to leave this overnight, but they’re ok if you can only leave them to soak for a couple of hours.

 

2.       Preheat your oven to 200˚C/400˚F. In a large bowl add the butter, flour, baking powder, sugar and a pinch of salt, carefully use your finger tips to rub the butter into the dry ingredients so you get cornflake sized pieces. Next make a well in the middle of your doughy mixture, and add the eggs and milk. Stir it altogether using a knife.

3.       Drain the juice and then add the fruit to the dough. It should be a soft, dry dough, if necessary add a little extra milk to ensure you have the right consistency. It will look messy but DO NOT be tempted to make it look pretty and smooth, the less you handle the dough the better. Sprinkle a little flour over the top, cover with cling film and place it in the fridge for about 15 minutes.

4.       After the 15 minutes chilling time, roll the dough out onto a lightly floured work surface, it should be about 2-3cm thick. Using a cutter or a glass cut out rounds in the dough and place them onto a baking sheet. Brush the tops of the scones with milk, place them in the oven and bake for 12-15 minutes, or until they are risen and golden. Once they are properly baked, let them cool slightly before serving with butter, jam and whipped cream.