There’s nothing like a fruit scone with butter/ jam/ clotted cream for a mid morning snack or to fill a gap between dinner and bed.
I usually use only raisins but found I had nearly run out so I made up the quantity with currants. The scones still taste great!
These fruit scones freeze well so I can whip one out when I’m feeling peckish.
I always pick up the free Waitrose and Tesco magazines when I go supermarket shopping. Some recipes work well and others are a bit of a flop, but I’ve never tried one of Mary Berry’s recipes and have it fail.
I was taught to make proper strudel pastry, laying it out on a clean cloth and stretching it ever so gently until it was thin enough to read a love letter through. This recipe from the Tesco Magazine takes a shortcut and uses ready rolled puff pastry.
The original Tesco recipe contained 4 dried dates. But, as they didn’t seem to add anything to the taste, and neither Josh nor I particularly like dates, and I had to buy a whole box, I will substitue raisins or sultanas in future. I have reduced the amount of sugar and lemon juice in my version of the recipe. Their recipe specified Russets, which are not always available, and I prefer the mixture of tart and sweet apples.