Fruit scones
Ravneet Gill opts for cream first to top these apple and raisin scones, but you are perfectly welcome to start with the jam if you're so inclined. Either way, they'll be delicious!
Ingredients
For the fruit scones
- 500g/1lb 2oz plain flour, plus extra for dusting
- 150g/5½oz unsalted butter
- 60²µ/2¼´Ç³ú caster sugar
- ½ tsp salt
- 25g/1oz baking powder
- 250ml/9fl oz full-fat milk
- ½ apple, peeled and grated
- 30g/1oz raisins, soaked in warm water
- 1 free-range eggs yolk, beaten
To serve
Method
To make the fruit scones, put the flour, butter, sugar, salt and baking powder in a bowl and rub in the butter using your hands (or this can be done in a food processor).
Add the milk, apple and raisins and bring together to form a dough, being careful not to over-mix. Wrap the dough in cling film and leave to rest for an hour.
Preheat the oven to 190C/170C Fan/Gas 5.
Lightly flour a clean work surface and, using an 8cm/3¼in cutter, stamp out the scones. Place them on a lined baking tray and brush with the egg wash.
Bake in the oven for 13 minutes (or alternatively bake at the lower temperature of 180C/160C Fan/Gas 4 for 15 minutes) or until golden-brown and cooked through.
Serve with clotted cream and jam – cream first!