I have many fond memories of my grandmother but one, in particular, is my grandmothers love of a good fruit scone. When I was a child, my usual outings with my grandparents consisted mostly of walks around large impressive gardens, for example, Wisley in Surrey, or cute, quaint villages such as Godshill on the Isle of Wight. Most often, after our walk, we’d make up for any calories lost with a delicious cream tea in the cafe. Each time my grandmother would cheekily call it her treat for the day. However, she was diabetic, so it really was her treat for the day! Even if we didn’t go out for a cream team, my grandmother usually had some fresh scones rumbling around her kitchen.
Until I recently made my own scones, I didn’t appreciate how easy scones are to make and makes sense why my grandmother made them so often! You can make them in less than 30 minutes from start to ready to eat. I have a fruity, sweeter preference, so fruit scones are my favourite with fresh jam, usually from Bonne Maman, and either clotted cream or butter. The cream always goes on first for me, the Devonshire way.
See below the recipe I used from BBC Good Food, which I highly recommend as super easy to follow and produces excellent fruit scones.
Ingredients for Fruit Scones.
- 350g Self-Raising Flour
- ¼ tsp Salt
- 1 tsp Baking Powder
- 85g Butter
- 3 tbsp Caster Sugar
- 175ml Milk
- 1 tsp Vanilla Extract
- a Squeeze of Lemon Juice
- 100g Sultanas
- Beaten Egg to Glaze
- Jam and Clotted Cream, to serve
- Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife – it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat to make round and about 4cm deep.
- Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
- Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.