The Classic British Fruit Scone
I love this British classic, funnily this is actually an adapted recipe from the amazing French chef, Richard Bertinet.
I love eating these with lots of butter and strawberry jam. Clotted cream is a very traditional topping too. But get creative, there’s no need to stick to tradition if you’ve got a good idea!
75g Cold unsalted butter (or use salted butter and omit the salt later in the recipe)
300g Plain flour
75g Caster sugar
20g Baking powder
140g sultanas (you can use mixed dried fruits)
85g double cream (35% fat)
85g Full fat milk (3.5% fat)
Times & temperatures
Oven temperature: 220c / 430f
Oven setting: Bake mode (top & bottom heat, no fan)
Bake time: 15-18 minutes
Watch the tutorial on YouTube
1. Add the baking powder, salt and the sugar to the flour and mix well.
2. Rub the butter into the flour mixture either by using a food processor or by hand. You are looking for a soft but grainy texture and the butter should be well dispersed and not clumping.
3. Add the sultanas and mix. Now you can add the milk and cream. Stir and bring the mixture together and then leave to rest, covered on the work surface for 2 minutes,
4. Flour the work surface and turn the dough out and gently roll out to 3cm think and cut. You can use a round pastry cutter or cut the dough into squares.
5. Place onto a non stick baking tray (or use a non stick covering) and egg wash. Rest for 15 minutes and the egg wash again. Bake in an oven that’s been preheated to 220c / 430f for 15-18 minutes.
Oven temps vary! Always keep an eye out during baking!
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