However you say them, fruit scones are delicious, especially with jam and cream. I have practised these many times and I now think I have a foolproof recipe.
Cutter
I like to use a medium 5cm crinkled cutter. You could use a smooth edge cutter which gives a cleaner edge and a better rise however a crinkled cutter is more traditional.
Ingredients
· 350g Self Raising Flour
· 80g Cold Butter
· 50g Caster Sugar
· 175ml Milk
· Squirt of lemon juice
· 1tsp Vanilla Extract
· 1 egg or 20ml milk (for glazing)
Instructions
1. Preheat the oven to 180 degrees C (350 degrees F). Place a lined baking tray in the oven to heat up.
2. In a large bowl, sieve in the flour and baking powder and add the diced cold butter.
3. Use your fingertips to rub the flour and sugar together to make a breadcrumb consistency.
4. Stir in the sugar into the breadcrumbs. Make a small well with your hand in the breadcrumbs.
5. Heat up the milk for 30 seconds in the microwave so it is slightly warm but not too hot. Then add in the lemon juice and vanilla extract.
6. Pour in the milk to the breadcrumbs and use a butter knife to bring the mixture together. When it is as mixed in as possible, use your hands. Make sure you are not kneading, just pushing the dough together.
7. On a floured surface, place down the dough and gently flatten it with your fingers until it is about 2 inches thick.
8. Take a cutter and cover it in flour, then cut out a scone. Repeat this 8 times until you have all the scones on your baking tray.
9. Using a whisked egg or some milk, glaze the top of the scones with a pastry brush.
10. Bake for around 15 minutes in the oven. Make sure to keep an eye on them from 10 minutes as the baking time can vary and they can burn quickly. They are done when they are golden brown and they can be removed off the baking paper easily.
11. Enjoy with whatever you fancy - butter, jam or cream!
Comentários