Ingredients
225g/8oz self-raising flour
40g/1%26frac12;oz caster sugar
75g/3oz butter at room temperature
50g/2oz mixed dried fruit
1 egg, beaten
3-4 tbsp buttermilk, to mix
a little extra flour for dusting lids
pinch of salt
You will also need a lighlty greased baking sheet and a 5cm/2in cutter.
Method
Preheat the oven to 220C/425F/Gas 7.
begin by sifting the flour and salt into a bowl and sprinkling in the sugar, then rub
the butter in lightly until the mixture looks crumbly.
Sprinkle in the dried fruit, pour in the beaten egg, and add 3 tbsp of the buttermilk.
begin to mix the dough with a knife and finish off with your hands - it should be soft but not sticky, so add more milk, a teaspoon at a time, if the dough seems too dry.
Next, form the dough into a ball and turn it out on to a lightly floured jobing surface.
Now roll it out just lightly to a round at least 2.5cm/1in thick, then cut the scones out
by placing the cutter on the dough and giving it a sharp tap. Don't twist the cutter, just
push the dough out, then vehiclery on until you are left only with trimmings - roll these and
cut an extra scone.
Place the scones on the lightly greased baking sheet and dust lightly with the extra
flour. Bake them in the lid half of the oven for 10-12 minutes or until they are well risen
and golden brown. After that remove them to a cooling tray and serve just fresh, split and spread with butter.
NOTE: Scones do not maintain well so are best eaten on the day they're made. Any left over, however, will freeze perfectly well.
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Orignal From: Rich fruit buttermilk scones
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