It is now past the middle of January and I cannot believe it but I still have things from Christmas leftover. Its crazy! One thing that I have lots of left is soaked dried fruit which I used to make my traditional Christmas cake. As I am slightly bored of Christmas cake now, I wanted to do something with it that was still a cake but not too big or heavy. Fruit scones seemed to be perfect idea and made me feel like I was on holiday in January as I love the cream teas you can get when you visit the South West in the summer. To add a simple twist to my fruit scones, I added in some orange zest to liven them up a bit as the soaked dried fruit can be dense on its own.
- 225g self-raising flour plus extra to dust
- 50g cold unsalted butter
- Small pinch of salt
- 25g caster sugar
- Zest of 1 orange
- 150g dried fruit
- 1 free range egg
- 150ml whole milk plus extra to brush on top
- Preheat the oven to 180 degrees C
- In a large bowl, mix the flour, salt and butter through your fingers until it resembles breadcrumbs
- Add in the caster sugar, orange zest and dried fruit and mix again to ensure it is evenly distributed
- In a small jug or cup, add the egg to milk and whisk until combined
- Tip the egg and milk mixture into the dried ingredients and mix together until a dough is formed. You can use a spoon or palette knife to start but I suggest using clean hands to finish forming the dough
- Put the dough onto a floured surface and roll out until about half an inch thick. Cut the dough into circles using a 6cm (2½ inch) round cutter and place on a lined baking tray
- Place in the preheated oven for about 15-20 minutes until risen and golden brown.
- Place on a baking rack to cool down then serve with jam and clotted cream
For more scone recipes please see:
Ainsley Harriot’s Black Cherry & Cinnamon Scones by Foodie Quine
Caramel Scones by BakingQueen74
Mature Cheddar & Wholegrain Mustard Scones by Elizabeth’s Kitchen Diary
Peanut Butter and Chocolate Scones by Farmersgirl Kitchen
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