Let's Bake: Fruit Scones

I've had quite a bit of spare time on my hands lately, so I decided to put it to good use and practice my baking skills. I'm a big fan of cake, and biscuits and anything that can make your kitchen akin to the GBBO tent. One of the easiest recipes I've come across lately is these scones.

Fruit scone recipe

I actually found this recipe in my Great British Bake Off: Book of Baking recipe book, and thought it would be a nice easy one to share here.

Fruit Scones (Makes around 9)

You Will Need:

  • 250g Self Raising Flour
  • 50g Caster Sugar
  • 50g Butter, Chilled & Diced
  • 100ml Buttermilk
  • 1 Egg
  • 50g Sultanas (if they take your fancy, if not feel free to leave or substitute)
  • A good pinch of salt
  • Something to cut them out with, I used a small glass, 6cm cutters are advised.
  • Baking tray & greaseproof paper

Method  

  1. Preheat your oven to 220ºC/425ºF/Gas Mark 7
  2. In a mixing bowl, sift in the flour, sugar and salt.
  3. Make sure your butter is diced and add it into the mixture.
  4. Using your finger tips, rub together the flour mixture and the butter, until the mixture looks like fine crumbs, and there are no lumps of butter. You can give the bowl a good shake to make sure. If you're going for the fruity option, now is the time to add in your sultanas. 
  5. In a separate bowl add your buttermilk and egg and mix together. 
  6. Add this to your dry mix, and stir in with a 'round bladed' knife. You want to make it fairly soft, but not too wet or sticky. If it's a little too dry then you can add a tiny bit more buttermilk until it's the right consistency. Make sure to use a light hand and don't overwork it!
  7. Lightly flour your worktop and turn the dough out onto it. Knead for a few seconds to bring the dough together. Get some flour on your fingertips and pat the dough out to around 3cm thick. Start cutting out your circles until you're out of dough.
  8. Place onto baking tray slightly apart. Add a light dusting of flour and bake for around 12 minutes, or until golden brown. 
  9. Leave to cool on a wire rack before eating. Basically, don't burn your tongue.
  10. Voila!

Update! I tried them today with a handful of blueberries in place of the sultanas and they were fantastic.

Serving suggestions include:

  1. Eat them all before anyone else gets home.
  2. Offer them around to show everyone your baking skills (don't let slip that they're super easy).
  3. Enjoy warm from the oven, with a nice cup of tea in an 'instagrammable' cup.

I went with option three and they're delicious!