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.
Three cheers for Mary Berry.
Read my memoir for how I learned to cook ‘Woman in a White Coat.’
Fruit Scone recipe – (modified from Mary Berry)
Makes about 20
Bake 220°C 12 mins
500gm self-raising flour
4 teasp baking powder
1 teasp orange zest
120 gm margarine/ butter
2 eggs made up to 200ml with milk
100gm raisins soaked for 10 mins in orange/ apple juice
Mix flour, baking powder, sugar and zest
Rub in margarine/ butter
Stir in milk/ egg mixture to make soft dough
Drain raisins and add
Roll out 1cm thick
Cut into rounds with 7 cm round fluted cutter
Place on lightly greased baking trays – 1 large 1 small
Glaze with milk
Re-glaze after 6 mins