scones – bFeedme

Dried fruit scones make delicious snacks. They are perfect with coffee or tea. If you cannot find dried cherries, any type of dried fruit mix will do.

Serves 6

Ingredients:

1 2/3 cups all-purpose flour

2/3 cup whole wheat flour

1/2 cup quick cooking oats

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 1/2 tablespoons sugar

1/2 teaspoon salt

1 cup butter, cubed

2 eggs

1/2 cup cream

2 tablespoons pancake syrup

1/2 cup dried cherries

1/2 cup raisins

For the toppings:

2 1/2 tablespoons sugar

1 1/2 tablespoons pancake syrup

Preheat the oven at 425F and then line a baking tray with parchment paper.

Sift the flour, salt and sugar into a large mixing bowl. Add the baking powder and baking soda. Mix well. Cut in the butter and stir until it starts to resemble crumbs

In a separate bowl, combine the eggs, cream and syrup. Pour it into the bowl with the flour mixture. Mix well. Fold in the dried fruits.

Place the dough on a lightly floured surface and then form a circle. Flatten it around 3/4-inch thick. Slice it into 2 1/2 inch wedges. Transfer it to the lined baking tray.

Next prepare the toppings by combining the sugar, syrup, water and vanilla in a small bowl. Stir until the sugar is dissolved. Brush it over the scones and sprinkle with oats. Bake it in the oven for for 15-20 minutes or until it is golden brown. Serve immediately.

Photo Courtesy Of: rayb777

Nothing makes an English Tea break quite like these delicious Scones. Try to handle the dough as little as possible, to make them as light as possible.

To make 8

150g Strawberries

50g Caster Sugar

225g Self-Raising Flour

1/4tsp Salt

50g Butter

100ml Buttermilk (mix a little Lemon Juice with milk if you cannot find any)

3tbsp Whole Milk

Clotted Cream

1. Preheat the oven to 220 C/Gas mark 7, and line a baking tray with some baking paper.

2. Sift the Self-Raising Flour and Salt into a large bowl, before cutting the Butter into small pieces, before rubbing it in using fingertips, until it resembles small flakes. Add the 50g of Caster Sugar, and mix in.

3. In a different bowl or jug, mix the Buttermilk with the Whole Milk. Pour it into the dry mix all at once, and use a round-bladed knife to mix together. Combine evenly to make a soft dough mixture.

4. Lightly flour your hands and a work surface, before gathering all of the dough together, and pat it out until 2cm thick – try to touch it as little as possible, to make sure it’s as light as possible.

5. Using a 5cm pastry cutter, cut as many rounds as possible, and put each onto a baking tray, leaving a small gap between each one. Once you’ve got as many out as possible, roll the dough back together, pat it out again, and cut out more scones.

6. Bake for ten to twelve minutes, before removing and leaving the Scones to cool on a wire rack

7. Slice in half, and lay some Strawberry Jam and Clotted cream, as well as some Sliced Strawberries inside.

Photo Courtesy of: JamieAnne

Dried Fruit Scones

Fresh Baked Scones