MIXED BERRY SCONES RECIPES

Steps:

• Preheat the oven to 220°C/Fan 200°C/gas 7.

  Lightly grease two baking sheets.

  Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the dried fruit.

  Break the egg into a measuring jug and beat, then make up to 150ml (¼ pint) with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough.

  Turn out onto a lightly floured work surface, knead lightly and roll out to a 1cm (½in) thickness. Cut into rounds with a fluted 5cm (2in) cutter and place them on the prepared baking sheets. Brush the tops with a little milk.

  Bake for about 10 minutes or until pale golden brown. Lift the scones onto a wire rack to cool.

  Eat as fresh as possible.

Steps:

• Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking tray with baking paper.
• Sift the flour into a bowl along with the salt, mustard powder, cayenne pepper and baking powder. Drop in the butter and rub it into the flour mixture until the mixture resembles bread crumbs. Stir in 2/3 of the cheese.
• Break the egg into a measuring jug and add milk to give you the equivalent of 5 fluid ounces (1/4 pint). Stir this into the dry mixture and mix to a soft but not sticky dough. Turn out onto a floured board and knead lightly for a few turns. Pat out into a 6 inch round.
• Stamp out into rounds using a sharp round (2 1/2 inch) cutter and place onto the baking sheet. Brush the tops with a bit more milk and sprinkle with the remaining cheese.
• Bake for 15 minutes in the preheated oven for 15 minutes unil well risen and golden. Slip onto a wire rack to cool. Best eaten on the day.