mixed fruit scones

When I was a student, I would go to Goodwood Park Hotel once in a while with my friends (BW and EK) for English high tea buffet. I have a weakness for sandwiches and scones. Scones are best eaten warm with jam and fresh cream. If you do not have jam and fresh cream readily available, butter and peanut butter are good alternatives.

A basic scone recipe is quite simple. It involves self-raising flour, castor sugar, salt, butter, milk and water. There are so many variations of scones that that we can bake, depending on what ingredients we have at home. When we sit down and enjoy a warm scone, it should be accompanied by a steaming hot cup of coffee or tea as they complement each other so well.

Many scone recipes include an approximate amount of liquid. The reason why the liquid amount is approximate is because it depends on the rate at which the flour absorbs the liquid. The moisture content of the flour would vary depending on the freshness of the flour and the weather. I would recommend that you add half the amount of liquid stated in the recipe and mix it with the flour first. Add more liquid slowly until the dough is soft and sticky but holds its shape when you turn it onto a board to knead it.

I have set out in this post the recipe for mixed fruit scones. Feel free to make variations of the scones. After all, variety is the spice of life! What is important to remember is that when you turn the dough onto a board to knead the dough, the board should be lightly floured and your hands should be lightly dusted with flour.

Ingredients

2 1/2 cups self-raising flour
1 tbsp castor sugar
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 cup dried mixed fruits
30g butter
3/4 cup milk
1/2 cup water (approximately)

Method

1. Preheat the oven to 200 degrees celsius.

2. Grease two 9" square cake pans. Set aside.

3. Sift the flour, sugar, salt and ground cinnamon into a large bowl.

4. Rub the butter into the flour mixture using your fingertips.

5. Add the mixed fruits and mix well.

6. Use a knife to stir in the milk and enough water to mix to dough that is sticky but which is firm enough to be kneaded.

7. Turn the dough onto a lightly floured surface (I use my longer rectangular chopping board and I flour it). Lightly dust your hands with flour and knead the dough until it is smooth.

8. Use a lightly floured rolling pin, roll out the dough evenly to 2 cm thickness. Cut out the dough into 5 cm rounds.

9. Place the scones into the prepared cake pans.

10. Brush the scones with a little milk.

11. Bake at 200 degrees celsius on the middle shelf for 15 minutes.

12. Let the scones cool before you store them in an air-tight container.