Basic Fruit Scones
250g strong bread flour
75g unsalted cold butter
50g caster sugar
1 large free-range egg
10g baking powder
100ml cold milk, approx to combine
100g mixed dried fruit
Egg or milk to glaze
To serve
Butter with good-quality strawberry or raspberry jam and clotted cream
Method
Rub butter into flour to breadcrumb stage, add caster sugar and fruit to combine
Mix egg with milk and mix through until everything is just combined and dough is not too wet
Gently knead the dough to just bring together on a well-floured worktop, pat or roll out to 1 inch thickness
Stamp out and shake onto a well-greased baking tray
Lightly brush with egg or milk and rest for 10 minutes to get the baking powder working
Bake 220c / gas mark 7 near the top of the oven for 15 minutes until golden brown and well risen
Alternative flavors for sweet scones
Use the basic sweet scone recipe above without the fruit
Italian lemon scones
4 drops of Sicilian lemon oil or zest and juice from one lemon
50g mix peel
Lightly dust with icing sugar once cooled
Serve with lemon zest and juice flavored mascarpone cheese
Arabian scones
1 teaspoon ground cardamom
4 drops of orange blossom oil
Serve with white chocolate and pistachio ganache (75g white choc - 75g cream)
Raspberry scones
Plain scones with raspberries swirl soft cheese filling (70g of cream cheeses with a few crushed raspberries)
Savoury scones
Use the basic scone recipe above without the sugar and fruit, adding a pinch of salt
Gruyere and mustard scones
Add 1 teaspoon mustard powder and top each scone with finely grated Gruyere cheese
Serve with tomato chutney
Sundried tomato and parma ham
Add a few finely chopped sundry tomatoes
Serve with parma ham and black olive tapenade
Feta cheese
1 teaspoon thyme and crumble 100g feta cheese
Serve with red onion marmalade
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