I’m not going to get into the debate of jam then cream or cream then jam, but however you layer them, nothing quite beats a scone fresh from the oven, closely followed by some homemade cakes. This fresh fruit scone recipe takes a traditional scone recipe and adds a wonderful fruity deliciousness.
8oz self raising flour
2oz butter (soft)
2oz caster sugar
egg to glaze
fresh raspberries or blueberries.
Line 2 x baking sheets with greaseproof paper and preheat the oven to 180 fan/gas 6.
Add the flour and sugar to a large bowl. With your hands, add in the butter and rub it into the flour and sugar mixture. This involves rubbing your fingers together amongst the butter and flour mixture until the butter is worked in and the mixture resembles fine breadcrumbs.
Stir in the fresh fruit (you can leave this stage out if you would prefer plain scones). Then pour in the milk a little at a time. Stir the mixture together with your hands and continue to add the milk until the mixture forms a soft dough (you don’t need to knead the dough). Tip out onto a floured surface. Gently press out the mixture so that it is about 1inch thick. Using a cutter (or your can just use a knife), cut out the scones and place on the lined trays. You can gently reform the dough and repeat the cutting until all the dough is used up. It should give you 6 - 10 small scones (depending on how big your cutter is).
Beat the egg in a small bowl with a fork and then brush the beaten egg onto the top of the scones. Bake in the oven for 15 minutes or until golden brown on top.
You can leave them to cool, but they do taste fantastic straight from the oven.