Britannia News

Lisa Marley’s Fruit Scones

Lisa Marley’s Fruit Scones

8TH JULY 2016

Pastry Chef Lisa Marley is working in partnership with Britannia Living to develop exciting recipes for every month of 2016.

Scones are a quintessential British classic and the ultimate accompaniment to a leisurely al fresco tea in the lazy Sunday afternoon sunshine. Light, crumbly and subtly sweet – scones are a wonderfully simple delight and aren’t particularly time-consuming to make so you can get to devouring them in no time!

Firstly, rub some cold cubed butter into the flour and raising agent to form a breadcrumb consistency. Once this is done, it’s time to add in the mixed fruit in this case, but you could also add cheese to create a delightful savoury scone. Add your milk and bring it together to form a dough before flouring your work surface and gently tapping down the dough.

Cut your scone shapes, place on to a baking tray and bake for around 12 to 15 minutes or until they’re golden. Finally, serve with a generous dollop of clotted cream and jam – heavenly!

 

Ingredients:

250g self-raising flour

¼ tbsp. baking powder

25g butter, diced

25g caster sugar

227g clotted cream

85g dried mixed fruit

150ml milk

Jam and more berries to serve (optional)

 

Method:

Heat the oven to Gas Mark 6, 200°C, fan 180°C

Mix the flour, baking powder, salt and caster sugar together in a large bowl

Then rub the butter in with your fingertips

When the mixture looks like coarse breadcrumbs add in the dried fruit

Add the milk a little at a time, until you have firm dough

If you need to, add a splash a more milk

The dough should come together easily and not need to be squeezed

Handle it as little as possible so it stays squashy

Turn out the dough onto a floured a work surface and pat it into a circle about 15cm (¾in) thick

Cut out the scones using a 5cm (2in) straight-edged cutter

For the cleanest edge, press the cutter firmly through the dough and twist slightly as you pull it back out

Put the scones onto a non-stick baking sheet and brush the tops with beaten egg

Bake for 12-15 mins or until golden

Remove from the oven and cool on a wire rack for a few mins

Serve with butter, jam or strawberries and cream

 

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