Scones

This is my recipe for everyday fruit scones.  Traditionally, if scones are being served with clotted cream, they shouldn't contain fruit, (or so I am told!) but hey, if you want fruit you should go ahead and have it!  You can leave it out if you wish though :)

INGREDIENTS:

1lb self-raising flour

3oz butter (I use unsalted, but you can use any butter you like)

2oz caster sugar (this doesn't sound a lot, but I am assuming you will eat your scones with jam, and maybe cream too, and so they don't need to be very sweet.  If you plan on eating them just with butter, you could add a little bit more sugar if you like).

A pinch of salt (if you have used unsalted butter, otherwise you may not need it - again, personal choice)

About 2 handfuls of dried fruit.  I usually use sultanas but you can use raisins too, or even cherries.

2 large eggs, beaten lightly

Milk


METHOD;

Start by greasing 2 baking sheets with butter. 

Rub the butter into the flour (and salt, if used) until it resembles fine breadcrumbs.  

Stir in the sugar and dried fruit.

Add most of the beaten eggs, but reserve a couple of tablespoons for glazing the tops. Now, gradually add enough milk so that you can just bring the mixture together as a soft dough.  You don't want it to be too wet, but it should hold together.

Turn out onto a lightly floured table or board and very gently shape it into a soft ball of dough.  It is important not to overhandle it, or your scones will be tough and chewy.

Flatten it out with your hands to an even thickness of about  5/8". Do not roll it, as it is too easy to make it too thin!  Step away from the rolling pin!

Using a cutter (mine is about 2" in diameter) cut out as many scones as you can, i.e., cutting them close together.  Do not twist the cutter, or else they will go a very strange shape when baked!

Place them on the baking sheets, a couple of inches apart, and then gather together the trimmings, and repeat the process.

Once all your scones are on the trays, brush the tops with the left over beaten egg.  It is important not to let it run over the sides, otherwise it will stop the scones from rising.  

Then place the baking trays in a pre-heated, hot oven, 220 degrees celsius (210 fan), for about 10 minutes, then rotate the trays to ensure even browning and give them another couple of minutes, until they are golden brown. 

Cool on wire trays and eat as soon as possible, preferably warm! 

Scones don't keep very well, but freeze brilliantly, so I always freeze half for another day.  Left over scones that are a day or so old can also be split in half and toasted.  Delicious for breakfast!


NOTE:  With hindsight I don't think I am very good at writing out recipes, as reading it back it all seems a bit haphazard with the amount of ingredients you need!  I think baking, or cooking of any kind is subjective though, and you will find your favourite amount of fruit, sugar, etc., and that is how it should be :)