A Trio of Scones

Sun, 1 May 2022

Base ingredients:

2 eggs

200mls buttermilk

450g self-raising flour

25g caster sugar

75g butter

1 egg for glaze

 

Flavour ingredients:

25g sultanas

25g fresh raspberries

2 tablespoons brown sugar

1 tablespoon desiccated coconut

1 tablespoon sesame seeds

1 teaspoon cinnamon

 

To serve:

1 cup strawberries

1 tablespoon caster sugar

Clotted cream or whipped cream

 

Method

•           Preheat the oven to 230oC/ 450oF/Gas mark 8.

•           Flour a large baking sheet.

•           Whisk the eggs and buttermilk together and pour into the flour, sugar and butter.  Gently mix together with one hand.

•           Turn out onto a lightly floured work surface and gently knead bringing together insuring not to over knead.

•           Divide into 3 segments.  Add sultanas on top of one and turn over.  Add fresh raspberries to the other segment and turn over.  Leave one segment                 plain.

•           Roll out each segment before cutting out the scones with a scone cutter.  Then place on your floured baking tray

•           Brush the beaten egg over the tops of the scones and on the plain scones sprinkle over the sesame seeds and cinnamon.  Over the raspberry                         scones, sprinkle the brown sugar and desiccated coconut.

•           Place the scones on the prepared baking sheet, slightly spaced apart from each other, and bake in the centre of the preheated oven for 12–15                         minutes, depending on their size, until a rich gold on top. They should feel light, and sound hollow.

•           Cool on a wire rack.

•           Wash and hull and slice the strawberries, sprinkle over the sugar leave stand for 30 mins.

•           Serve the scones with clotted or whipped cream and the strawberries.