I have been baking a lot during lockdown and after a few failures I searched for an easy fruit scone recipe and came across one from Mary Berry.
You may have read my earlier post about how I’ve been reducing food waste during lockdown and that I enjoy cooking my own meals from scratch.
My mum was a fabulous baker making delicious scones in minutes as well as fabulous steamed puddings. I envied how quickly she could throw ingredients together to make such delicious goodies. She taught me a lot about cooking and at school, (many moons ago), Domestic Science as it was called then was my favourite subject and one of my best!
I think I’m quite a good cook but whenever I make a batch of scones they never rise as much as I would like and just don’t taste as good as shop bought ones. Mr Fitz likes a scone and even better when they are freshly baked form the oven and still warm. Now he’s retired I decided I would search for a new recipe or technique which would improve the taste of my scones. I have many cook books but decided to Google for a recipe for easy fruit scones.
I found one from Mary Berry and I love it. It is a quick easy fruit scone recipe and I’ve used it several times now and each time they come out exactly how I want them to be. In fact during a video chat amongst a group of friends the weekend before last, one of my friends who also has baked for many years commented that she too had been baking more but her scones were not as she would like. I pointed her in the direction of the Mary Berry recipe and she too has rejoiced at how lovely they are.
Therefore I felt I wanted to share this recipe for easy fruit scones with my readers.
Mary Berry’s fruit scones
Cooking Time 10 minutes Makes 10 scones
Ingredients
- 75g (2 1⁄2 oz) butter, chilled and cut into cubes, plus extra for greasing
- 350g (12oz) self-raising flour, plus extra for dusting
- 1 1⁄2 tsp baking powder
- 30g (1oz) caster sugar
- 75g (2 1⁄2oz) sultanas
- About 150ml (5fl oz) milk
- 2 large eggs, beaten
Method
Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Lightly grease a large baking sheet.
Put the flour and baking powder into a large chilled mixing bowl. Add the cubes of butter, keeping all the ingredients as cold as possible.
Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs. Add the sugar and sultanas.
Pour 100ml (31⁄2fl oz) of the milk and all but 2 tablespoons of the beaten egg into the flour mixture.
Mix together with a round-bladed knife to a soft, but not too sticky dough, adding a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.
Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a rectangle about 2cm (3⁄4in) deep.
Cut out as many rounds as possible from the first rolling with a 6cm (21⁄2in) cutter (a plain cutter is easier to use than a fluted one) and lay them on the baking sheet, spaced slightly apart.
Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones.
Brush the tops of the scones with the reserved egg. Bake for about 10 minutes, or until risen and golden.
Remove and cool on a wire rack.
Per serving
Calories: 238
Saturated fat: 5g
Unsaturated fat: 4g
Sodium: 275mg
Brushed with egg before baking
They are delicious easy fruit scones in fact I have baked another batch this afternoon, and we enjoyed them sat in the garden still warm with butter that was melting. We had run out of jam and to be honest we usually just prefer them with butter alone.
Fresh from the oven
But before I go I must answer the age old question if we do serve with jam and cream which way do I prefer? I’m a jam first then cream kind of a gal….
Try this recipe and let me know what you think. Do you have a tried and tested recipe for anything that you love – let me know in the comments if you do. Also please take a look at what I’ve been reading in lockdown
Keep staying safe.
Leave a Reply