After being asked again and again by my hubby to bake some scones I have finally got to bake some. Recently baking has not been on the top of my list and I feel that it has been the one thing that I have missed doing. Now with the start of Great British Bake Off in a couple of days and the start of the bake along, Great Bloggers Bake Off, starting again has come at a good time.
I had not realised how much I have missed baking. It wasn't until I got my hands in the flour and started I realised. I have long been trying to prefect my scones. My late Nanna was the queen of scones and I have been trying to do her proud! I have got to admit that I am really pleased with these scones, hence why I am sharing them today. But what has made these scones even tastier is the topping! When it came to serving I could not believe that we had run out of jam. Thankfully the hubby came up with the great idea of going into the garden to pick some fresh fruit to replace the jam!
This is what I did...
Scones with Fresh Fruit
250g self raising flour
50g butter, cubed
55g caster sugar
100g dried mixed fruit
Pre heat the oven to 180C
1 - Place the flour in a large mixing bowl and add the cubed butter
2 - Start to rub the butter in with the flour and 50g sugar until you have a breadcrumb consistency
4 - Beat 1 egg with the milk and pour into the mixing bowl
5 - Mix in the egg and milk until the ingredients are starting to come together and then start to bring it together with your hands (this is my favourite part!
6 - When you have a dough like mixture remove it from the bowl and place on a floured surface
7 - Roll out to about 3cms in depth and start to cut out the scone discs, you should get about 8 scones
8 - Place the scones on a lined baking tray
9 - Beat the remaining egg and mix in the honey to glaze
10 - Using a pastry brush generously brush over the egg and honey wash
11 - With the remaining 5g of caster sugar sprinkle over the top of the glaze and place the scones in the centre of the pre heated oven and bake for 15 minutes
12 - Once baked remove from the oven and place directly onto a cooling rack to cool
To serve simply cut in half, spread over a generous amount of clotted cream and top with the fresh fruit of your choice. As you can see we had raspberries and gooseberries as they were what we had that was ready in the garden but you could also use strawberries, blackberries or any fruit that takes your fancy!
These really have given a twist to the traditional jam topping!
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