Every now and again I really enjoy a good scone! Not the bland, boring, dry type but the crunchy topped, light, fruit filled type.
I’m not gonna talk about the referendum BUT…. Seemingly scones originated from Scotland but have become known around around the world as part of a typically English afternoon tea.
450g plain flour
1/2 tsp salt
2 tsp baking powder
2 tbsp caster sugar
250 ml milk
1 egg and extra sugar for topping
Preheat the oven to 220C/425F/Gas Mark 7.
Sift the flour, salt and baking powder into a bowl. Rub in the butter until it resembles breadcrumbs and then add the sugar.
Make a well in the centre and pour in the milk, stir together using a round bladed knife until it forms a soft dough.
At this stage I split the dough in two, and to one part I added raspberries and the other I added blackberries.
I rounded each dough on a lined baking tray and flatted. I then sliced through the dough the get 6 triangles. I finished them off with beaten egg and a generous sprinkle of caster sugar.
Bung them into the oven for 15-20 minutes until golden brown. I took mine out just before this and separated the triangles to give the insides a crunchy finish.
Serve split open, filled with butter and jam or clotted cream and jam and a nice cup of tea! I’m bringing these little beauties to Angie’s place for Fiesta Friday 33! See you there…