Traditional Fruit Scones

  It has been a while (again!!) since I last posted. I have wanted to bake but working 10 hour days leaves me pretty knackered and doesn't leave much time to do anything else. A few weeks back, I did attempt my first ever tart - I quickly realised it was not worthy of a post! However, I will not completely hide the fact that it did not turn out well. The lemon filling was actually really tasty but the pastry was a wee bit soggy and the filling cracked as it was cooling.

 I haven't yet looked into how to prevent this for future attempts but I will make sure I do before I try again. It still got eaten, but I would be lying if I said I wasn't disheartened by this attempt! I will just have to try again another time. Perhaps cook my pastry for longer?

 Moving on to today, Scones are a recipe I would usually save for a cold winters day However, the sunshine has gone for the moment and the rain is back. On a rainy Sunday, with a lack of ingredients and the nearest open shop a half hour drive, I had to do the best with what I had. It is the right kind of day to sit in with a cup of tea and a fresh out the oven scone.

  ☆-- Prep Time: 20 minutes.
      Cooking Time: 10-12 minutes.
      Easiness: Easy.



Ingredients: 

• 350g self-raising flour.
• 2 teaspoons of baking powder.
• 75g diced butter. 
• 30g caster sugar.
• 75g raisins.
• 150ml milk. 
• 2 eggs, beaten. 

Method: 

1. Preheat oven to 200° and line a baking tray with baking paper. 
2. Mix the flour and the baking powder into a bowl. 
3. Add in the butter and rub it in with your fingers until the mix becomes breadcrumb-like.
4. Then add in the sugar and the raisins.
5. Pour in the milk and beaten eggs, but leave some eggs to brush the scones with before baking. 
6. I used a blunt knife to mix all the ingredients together into a dough, not too sticky a dough though.
7. Move the dough onto a lightly floured area and knead gently until the dough comes together.

 8. Roll out until the mix is about 2-3cm thick. Cut the scones and place them on the papered tray.           Brush on the remaining egg to the scones.

 9. Bake for about 10-12 minutes until the tops look golden. 

 I dusted the scones with some icing sugar and enjoyed them with my mum and dad, whilst they were still hot. I was thankful they came out okay as I was using a cup as the cutter due to not having one with me!

 It was my birthday a couple of weeks ago and I was given a lot of lovely pottery and baking goodies so I was wanting to include as much as I could. Thank you everyone for the lovely gifts!

 If you try out my scones please let me know what you think. Thank you for reading!