SCONE FRUIT RECIPES

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
• Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
• Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
• Brush the tops with beaten egg, then carefully place onto the hot baking tray.
• Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.

Steps:

• Preheat oven to 400° and line a large baking sheet with parchment paper. In a large bowl, whisk together flour, sugars, baking powder, and salt. Add butter and, using a pastry cutter or your hands, cut butter into flour until the size of peas. Add fruit and toss to coat. Make a well in mixture and add eggs and heavy cream. Mix with your hands until just combined. Turn dough out onto a lightly floured surface and pat into an 8" round. Cut into 8 triangles and place on prepared baking sheet. (At this point, you can freeze the scones if you like, for later.)  Brush with heavy cream and sprinkle with coarse sugar. Bake until lightly golden, 20 to 22 minutes. (Add another 5 to 10 minutes if baking from frozen.)  Let cool 5 minutes on baking sheet, then transfer the scones to a rack to cool completely.