I love fruit scones. I especially love ones that are bursting with fruit! It's such a shame that most scones these days are limited to a handful of raisins, there's so much more that could be added! I've used the dried fruits I happened to have in the kitchen for these, but try any combination you like, once you keep the quantities the same you'll be laughing!
Makes: 10 scones
120g dried fruits (I've used 45g sultanas, 45g chopped dried apricot, 30g chopped dried prunes)
450g self-raising flour, plus extra for dusting
2 teaspoons baking powder
2 large eggs
5 tablespoons milk, plus extra for glazing
Pinch of salt
Orange juice for soaking
- Preheat the oven to 200C/400F/Gas Mark 6.
- Put the fruit mixture in a bowl and pour in enough orange juice to cover. Stir, and leave aside.
- In a large bowl mix your flour, salt and baking powder. Rub in the butter until the mixture resembles fine breadcrumbs.
- In another bowl or a jug beat the eggs and milk together. Drain the fruit.
- Make a well in the centre of your dry ingredients and pour in your egg mix, followed by the mixed fruit. Stir well, until you have a soft, dry dough.
- Turn out the dough onto a floured surface and roll out to a thickness of 2cm. Using a 7cm cutter cut circles from the dough. You'll need to add the scraps together and re-roll it to get all 10, but try not to over-work the dough either.
- Place the scones on a baking sheet and glaze by dipping a pastry brush into some milk and brush over the scones.
- Pop in the oven and bake for 15-20 minutes, or until a lovely golden brown.
- Allow to cool slightly on a wire rack before serving. I'll have mine with real butter and a coffee thanks! :)