I had been craving scones for a while since seeing Jam and Clotted Cream’s Twitter page. Craving I tell you.
Last week Caitlin offered to make a batch or two one afternoon.
She never did.
Apparently she decided she “couldn’t be bothered in the end”.
She is now grounded for a week. (Only kidding!).
(Or am I?)
I did what mums do and sighed and muttered “I’ll do it myself then” under my breath and went and baked a batch myself.
(Actually, it took five days before I could be bothered to actually get on with making them myself, but that didn’t sound as dramatic. I do think that scones with cream and jam might call for a little drama beforehand, in order to truly savour the final product served on a china plate with tea served in a teacup with a saucer in the peace and tranquility of a country garden*).
Fruity Scones (makes approximately 48)
200g butter, diced
1kg plain flour
4 tbsp baking powder
200g dried mixed fruit
Beaten egg diluted with a little water for glazing.
Preheat oven to 200°C/400°F/Gas Mark 6
Sift flour, salt and baking powder into a large bowl.
Add diced butter and rub in with fingertips.
Add sugar and fruit and stir well.
Pour in milk and combine until it all comes together.
Roll out to a thickness of approximately ¾” and cut with a 2½” round cutter.
Place on a greased baking tray and glaze with beaten egg and water mixture.
Bake for approximately 10 minutes until risen and slightly brown.
Cool on a wire rack.
Serve split in the middle with generous servings of whipped cream and jam, or just have it plain. Whatever takes your fancy.
They’re really yummy and simple to make if I do say so myself.
Oh, and I am still deciding whether to share with my daughter.
*Or, in our case, a gaggle of noisy kids and a scrabble of grubby hands pointing out the largest scones of choice in a cluttered kitchen full of equipment and bags of flour.