Fruit Scones
Fruit Scones
As a born and bred Devonian, afternoon tea is part of my DNA. I took this recipe from an old magazine many years ago and is the one used at the Savoy hotel. For the toppings, stick to the "golden ratio" 2:1:1 - i.e. a 2cm scone should have 1cm cream and 1cm jam. Of course, it's also imperative that the cream goes on first - although anyone of Cornish descent might disagree!
Ingredients
- 500g plain flour
- 30g baking powder
- 1 tsp salt
- 90g caster sugar
- 80g unsalted butter, diced, at room temperature
- 2 large eggs, plus extra for egg wash
- 150g buttermilk
- 125g sultanas
Instructions
1. Heat oven to 180C and preheat a baking sheet.2. Tip the flour into a large bowl with the salt and baking powder, then mix. 3. Rub in the butter with your fingers until the mix looks like fine bread crumbs.4. Stir in the sugar, then add the buttermilk and beaten eggs. 5. Combine the mix until it just comes together as a dough (or mix for 3 minutes on a slow speed using the dough hook, if using a mixer). Add raisins 30 seconds before the end to incorporate without crushing. 6. Cover the dough in cling film and let rest for 20 mins.7. After resting, rollout to a thickness of 1.5 - 2cm.8. Cut out the scones with a 5cm round cutter - making sure to push straight down, rather than twisting. 9. Flip over, so the bottom is facing the top, and place on to a lined tray. Egg wash the top of the scones, being careful not to let the egg drip down the side as this inhibits the rise when baked. Allow to dry, give a second coat and bake for 15 minutes. 10. Cool on a wire rack, covered with a clean tea towel for 15 minutes. Serve immediately with clotted cream and strawberry jam.
*Note: if not eating immediately, these freeze well. Just defrost fully, then put in a low oven 150C for 5 mins to refresh and serve.
Details
Prep time: Cook time: Total time: Yield: 20 scones