Simply Scrumptious Fruit Scones

I LOVE SCONES!

I LOVE how they can either make the perfect desert or be a LOVELY lunch meal all on their own. Plus, they are nice and light for sunny weather and great in winter too! 

They are just so easy to make and only take a few minutes really. I've found myself in the house at lunch time with pretty much bare cupboards and close to despair over how to fill my grumbly tummy. Happily, less than 20 minutes later I've been tucking into a lovely fruit scone for lunch because they are made from ingredients found in pretty much any kitchen. Win!

Recipe
350g / 12oz self-raising flour (you'll want more for your hands and the table top)
85g / 3oz butter (in my opinion Stork is the yummiest option for baking)
45g / 1.5oz caster sugar (I prefer golden)
50g / 2oz dried fruit (raisins, sultanas and cherries are my faves)
175ml milk
1tsp vanilla extract
A squeeze of lemon juice (slightly sours milk for a scone raising boost)
A beaten egg (for gorgeous golden scone tops)

Method
1.      Firstly, you want to flick the oven on to 220C (dial it down to 200C if you're fan assisted). Throw a piece of baking sheet on an oven tray so it's ready to go. Dust the work surface with some flour while you're at it (makes life easier when you've got batter covered hands later).

2.      Microwave your milk for 30 seconds (warm, not bubbling) and bob in the squeeze of lemon and vanilla extract. Set this aside while you do the fun part...

3.      Sieve the flour into your nice big bowl and get your hands in to rub in the butter - you want a fine breadcrumb consistency. (I love the messy bits!).

4.      Gently stir in the sugar and dried fruit of your choice.

5.      Make a well in your mixture and pour in your milky mix, combining quickly with a butter knife.

6.      Chuck a bit of flour on your hands (reduces sticking) and plop your scone batter on your dusted work top. Fold a couple of times and pat down to 4cm ish with no cracks on top. Use a 5cm cutter and put them on your tray. (Your last one might require self-assembly by hand and if you don't have a cutter then try careful use of a straight sided glass tumbler).

7.      Last bit! Brush the beaten egg on your scone tops (no brush? Well...excuse fingers!) Pop them in the oven for 10-15 mins - you want them gorgeously golden. Cool for at least 5 minutes on a cooling rack.

To Serve
Option 1: If you are feeling like an indulgence, then serve with your favourite strawberry jam and a dollop of cream.

Option 2: If you are trying to be good or you want a really light bite then I will share my little discovery with you. I recently made a full batch of delicious scones and got to my fridge to find someone (you know who you are) had eaten I all the jam and cream! Well, not to be deterred where scones are concerned, I stole some strawberries from my dad's garden (making us even) and mashed them with a fork and stirred in a half teaspoon of honey (honey is such a great sugar substitute). Little did I know at the time but fresh fruit spread on scones with a teaspoon of Greek yogurt on top is something close to the divine! I may never go back to jam and cream. Seriously, you want to try this!

Thanks for reading. You better go tidy up now though, you've got flour all over the counter!

Cake love, Fayerie Faye x