Sunny, warm and a bit of breeze in mid of October, who will regret this weather? Probably none!
Busy in the kitchen, suddenly, beep, beep, beep, (it’s the timer), just the time to take out a batch of hot scones from the oven, making a pot of tea, get my favourite jam and a tub of clotted cream, sitting in the back garden, having my afternoon tea and enjoy the best weather in this season!
Scones are the easiest English tea time treat, the secret to good scones is not to handle them too much before baking, and to make the mixture on the wet, sticky side, that is the tips from our Queen of baking : Marry Berry!
English Classic Fruity Scones
- Self-raising flour 450g
- Dried mixed fruits 120g
- Butter 75g
- Egg 2 ( large )
- Baking powder 2 tsp
- Caster sugar 50g
- Milk 225ml
- Lemon juice enough to soak mixed fruits
* For serving : Apricot jam and clotted cream (I forgot my raspberry jam was finished, so I put 2 raspberries instead).
- Soak the dried fruits into the lemon juice for 2 hours or more, drained.
- Preheat the oven to 400°F/200°C/180°C (fan oven) or gas mark 6.
- Rub the sieved flour, baking powder and butter until the mixture resembles fine breadcrumbs, then add sugar in.
- Beat the eggs with the milk together, gradually add the egg mixture to the dry ingredients, (reserve 2tbsp of egg and milk mixture for brush the top), stirring it in until you have a soft dough. Don’t over mix it, that is what Mary said, so we will get the best rising scones.
- Put the dough on a slightly floured table, roll the dough about 2 cm thickness, and use a 5cm (2″) round cookie cutter to cut out the scones.
- Arrange on a lined and greased baking tray, brush the top with that egg and milk mixture, bake in the oven for about 12 to 15 minutes until well rise and the top golden. Let them cool on a wire rack and cover with a dry tea towel to keep the moist.
- Serve it hot with a big dollop of clotted cream and jam, don’t forget a pot of tea.
This recipe is adapted from Mary Berry’s: ‘My Kitchen Table.