| Fruit Scones |
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| Written by Claire Hopley, 2008 | |
 The earliest scones were plain. The now classic addition of raisins or mixed dried fruit reflects the perennial British love of fruit loaves and fruitcakes. 280g (10oz) plain flour 1 tbsp baking powder 1/ 4 tsp freshly grated nutmeg 125g (4 1/2 oz) chilled butter 115g (4oz) sugar 125g (4 1/ 2 oz) mixed dried fruit 1 egg, lightly beaten about 125ml (4 fl oz) milk, preferably sour Preheat the oven to 200ºC (400ºF) and cover a baking sheet with parchment paper or grease it. In a large bowl mix the flour, baking powder and nutmeg. Cut the butter in small pieces and rub into the flour. Stir in the sugar and then the sultanas or dried fruit. Make a well in the centre and stir in the egg and then the milk to make a stiff dough, adding more milk a tablespoonful at a time as needed to achieve this. Divide it into 8 or 10 portions and shape each into 5cm (2in) circles about 2cm (3/4 in) thick. Place on the baking sheet and bake for 15-20 minutes or until golden brown. To make apricot-almond scones: Substitute 15 dried apricots of the non-soak kind, each cut in raisin-size bits for the mixed fruit. Omit the nutmeg but add 2 tablespoons of ground almonds and 1/4 teaspoon almond essence. Sprinkle a few flaked almonds on top before baking. |
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