MAKES 16, 15 MINUTES PREPARATION, 30 MINUTES COOKING
Bursting with fruity raisins and currants, these Fruit Scones are sure to be a delicious St George’s Day tea-time treat.
- 150g softened Butter
- Extra Butter to grease the frying pan, and to serve
- 100g Caster Sugar and extra for sprinkling
- 2-3 tbsp Milk (as needed)
- 150g Dried mixed Raisins and Currants
- 100g Dried Cranberries and Cherries
- 225g Self-Raising Flour
- 1 large Egg, thoroughly whisked
- 2 tsp Mixed spice (such as cinnamon or nutmeg)
- Pinch of salt
- Toppings, if desired (jam, clotted cream)
- Preheat the oven to 200oC/400oF/Gas mark 6.
- Grease and line a baking tray with butter and baking paper.
- In a large mixing bowl add the sieved flour, sugar, the mixed spices, a pinch of salt, and softened butter. Combine until the mixture looks like crumbly breadcrumbs.
- In a separate bowl beat the egg and add to the main bowl.
- Stir the mixture into a stiff dough, adding a little milk to soften, but not too much; the dough should be firm. If it’s a bit sticky just add a bit more flour.
- Add the mixed raisins and currants, and the cherries and cranberries to the mix and stir well.
- On a lightly floured surface, roll out the dough mixture until 5mm (1/4 inch) thick, and cut out with a round shape or cookie cutter to a width of roughly 7cm/3 inches. Re-roll and cut the dough until as many Fruit Scones have been made as possible and no dough remains (if there is a bit spare, roll it into a small ball and still bake it with the Scones.
- Place the Fruit Scones in the oven and bake for 15 minutes until they have risen and turned a light golden brown and are light and fluffy on the inside.
- Remove from the oven and sprinkle caster sugar over the top whilst still warm, or Icing sugar could also be used when cooled.
- Serve warm and either plain or buttered, with a dollop of jam and cream in the shape of a St George’s cross for a patriotic treat!