I’ve never made a scone that didn’t work, that’s not me showing off or blowing my own trumpet it’s just that scones are so simple to make and great to experiment with. I’m a fan of both sweet and savoury scones and sometimes they are so good you don’t even want to cut them and apply butter because you don’t want anything to taint the flavour and that’s how I feel about these fresh berry scones.
Don’t get me wrong, these scones are delicious with a bit of butter, jam and cream but you won’t be disappointed if you eat one straight from the cooling rack.
The inspiration for these scones came from some leftover berries that were in the fridge, there wasn’t enough to use in a cake and yes I could have sprinkled them over my porridge in the morning but where is the fun in that?
I used a mixture of fresh raspberries and blueberries in these dainty little scones but you could substitute the berries with plump dried fruit or softened apple if you wish.
To make my Fresh Berry Scones you will need:
220g self-raising flour
50g unsalted butter
20g caster sugar
150ml full fat milk
A handful of raspberries & blueberries
1 egg beaten, for glazing to give that golden finish
Pre-heat your oven to 200 °C and lightly grease a baking tray.
In a large bowl, mix together the butter and flour using your fingertips until the butter is all mixed in. Add the fruit but try not to break it up too much as you want it to retain some texture.
Once all the fruit is combined, add 2/3 of the milk and mix very gently with a wooden spoon. Work the dough as little as possible, which will ensure you get light and fluffy scones.
If the mixture looks too dry, add a little more milk, the fruit is quite wet so you may not need to add any extra. The mixture shouldn’t be sticky or stick to the sides of the bowl, it should form a nice lump in the middle.
Tip the scone mixture onto a floured worktop and very lightly knead together for a few seconds until it forms a round, don’t overwork it or the fruit will breakup and the scones will be tough. Press down gently till you reach a thickness of about 4cm.
Using a round cutter, cut as many circles from the dough as you can. Gather up the leftover dough and bring together into another round that you can cut more scones from placing the ones you’ve already cut onto your baking tray a good few centimeters apart.
Using the beaten egg a pastry brush, brush the top of your scones with the egg which will give a nice golden top to your scones.
Bake for about 12–15 minutes.
Serve as they are or with jam and cream.
What’s your favourite scone flavour?