Chef's Recipes

Fruit Scones

Fruit Scones with Jam and cream

Ingredients

500g Plain Flour
4 tsp Baking Powder
30g Sugar
Pinch of Salt
1 and 1/2 Cups of Milk
2 Eggs
1 Cup Sultanas
1 Flavoured Teabag of your choice

Method

• Preheat oven to 180C.
• Make a cup of strong tea, then add the tea to the sultanas. Allow to soak for 10 minutes.

• Mix sifted flour, baking powder, sugar and salt in a large bowl. Add butter, then rub in with your fingers until the mix looks like fine breadcrumbs.
• Drain sultanas well and add to the dry mixture.
• Whisk milk and eggs together, in a seperate bowl.
• Create a well in the middle of the dry ingredients. Add the milk and egg mixture until a dough starts to form.
• Check consistency and add more liquid as necessary. The dough should be slightly sticky to touch. Be careful not to overwork the dough.

• Flour a clean surface and fold the scone mixture a few times, until smooth, dusting the surface, mixture and your hands with flour as necessary.
• Flatten the dough to about 1 and a 1/2 inch thick. Using a cutter (whatever size you prefer) dipped in flour, cut out the scones.
• Lightly grease a non stick tray and arrange the scones with room to rise.
• Brush the tops with a beaten egg.
• Place the scones in a well pre-heated oven at 180°C for around 12 minutes, or until golden.

Once cool, top with a generous amount of jam and cream, enjoy!

Chef's Tips

• Do not overwork the dough, apply light fingers and work in an environment that is not too hot.
• If using a food processor or mixer, be quick and beware not to over beat. 
• Egg wash is great, however, brushing with milk very lightly sweetened, flavoured tea water, will also add another flavour profile.
• Ensure oven has had time to pre-heat thoroughly and settle, before inserting scones.
• Works equally well with other dried fruits, these have to be soaked in a liquid of choice beforehand, and drained well prior to mixing with the scone dough.
• For savoury scones, use less sugar and add a mature cheese for depth of flavour.