The best English fruit scones
Ingredients
- 1400 Grams Self Raising Flour
- 17 Grams Baking Powder
- 58 Grams Caster Sugar
- 340 Grams Cold Butter
- 700 Grams Whole Milk
- 17 Grams Vanilla Extract
- 300 Grams Dry Fruits
Toppings
- 3 eggs
- 1 Cup Demerara Sugar
Instructions
- Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder,sugar then mix.Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Or use a mixer making sure to cover butter and mix on low speed until it turns to fine crumbs.Poor in the milk and vanilla, then add the liquid and combine it quickly until mix just come together followed by the dry fruits.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 into a round about 4cm deep. Tak (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.Brush the with egg mix and sprinkle demerare sugar.Bake for 15 minutes.