One of the most British dessert ever, Scones with dried fruits, strawberry jam and clotted cream.
I had a proper cream tea in Bath when I was there. It contains a scone with jam and clotted cream, black tea and milk. It doesn’t sound that filling but trust me it really is a full meal and it tastes amazing! I fall in love with it.
To be honest scones never interested me at all, I tought they are rather on th dry side. I was completely wrong!!
A good scone is soft, butter and slightly sweet. To be honest the best part is the clotted cream. Unfortunately you can’t find it in Hungary and I hadn’t got 12 hours to make my own so this time I served them with butter and jam. It was delicious but I really missed the cream.
I used Mary Berry’s recipe just as I did with hot cross buns, and it was fantastic. Quick, simple, and requires only a few basic ingredients.
They are the best fresh out of the oven, but is store them in an air tight container and rewarm them before eating they are just as good as the fresh ones. Or freeze the leftover and have some scones any time in 10 minutes.
It is definitely a perfect last minute weekend afternoon dessert.
P.S.: Finally spring is here and I couldn’t be more happier!
Fruit Scones
Prep Time: 15 min. Baking Time: 15 min. Total Time: 30 min. Portions: 10-12 scones
Ingredients:
75g cold butter ( I put it in the freezer for 30 min.)
350g self-raising flour
1 and 1⁄2 teaspoons baking powder
30g granulated sugar
75g raisins or any chopped dried fruit
150ml milk
2 large eggs, beaten
For serving:
strawberry jam
clotted cream or butter
Directions:
Preheat the oven to 220°C. Line a baking sheet with parchment paper.
Put the flour and baking powder into a large chilled mixing bowl. Use a cheese grater and grate in the very cold butter.
Use a fork to mix them together until the mixture looks like fine breadcrumbs. Add the sugar and sultanas.
Pour 100ml of the milk and all but 2 tablespoons of the beaten eggs into the flour mixture.
Mix together with a butter knife to a soft, but not too sticky dough, adding a bit more milk if needed. (I used all of the milk)
Turn the dough out onto a lightly floured surface, lightly knead just a few times only until it comes together. Then roll out until it’s about 2 cm thick.
Cut out rounds with a 6cm cutter. Then rearoll the dough and cut out more rounds. Repeat until you have 10 scones.
Set them on the baking sheet
Brush the tops of the scones with the reserved egg. Bake for about 10-15 minutes, or until risen and golden.
Remove and let it cool on a wire rack for 10 minutes before serving.
