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Fruity Scones


In the winter months on a wet Sunday afternoon what better to eat than freshly made scones, strawberry jam and whipped cream ?


There's nothing better than gathering together around a fresh pot of tea with warm scones laden with cream and jam (or jam and cream!) Many of our young cooks do not like the sultanas in, so just leave them out!


If you are more of a savoury scone eater substitute the sugar with 50g of cheese and 1/2 tsp of grated nutmeg (and don't add the sultanas!)
Or add in some grated garlic and finely chopped herbs (chives/rosemary) for a little more flavour!







Fruity Scones


Makes 10 (medium sized)

 

·         75g margarine

·         200g strong white flour

·         150g self raising flour

·         1 1/2 tsp baking powder

·         30g caster sugar

·         80g sultanas

·         150ml milk

·         3 medium sized eggs



1.       Sieve both lots of flour with the baking powder

2. Add in the sugar and margarine

3. Then rub in the margarine using your finger tips (like you would do with pastry)

4. Add the sultanas and mix

5.      Add two of the eggs and mix

6.      Gradually add the milk so the dough is moist but not too sticky

7. Turn the dough out onto a floured surface and pat down until about 2cm deep

8. Using a 6cm cutter cut out the scones and add onto a piece of

greaseproof paper on a tin

9. With the last egg - whisk and then brush onto all the scones

10. Put the tray of scones into a pre-heated oven at 220 degrees (fan

200 C) and bake for 10 minutes until golden brown.


Strong White Bread Flour works really well with scones as it gives them more structure and avoids them collapsing!

To see if a scone is cooked (or any bread) just tap the bottom and if it sounds hollow its ready to be eaten!

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