LOCAL CHEF RYAN BROKENBROW'S RECIPE
Fruit Scones
Who doesn’t love a afternoon tea with homemade warm scones, Somerset clotted cream and jam? My mouth waters at the very thought, such a simple thing to make as well!
Ingredients
- 350g x Self Raising Flour
- 1 tsp x Baking Powder
- 1/2 tsp x Salt
- 90g x Butter
- 175ml x Milk
- 100g x Sultanas or Raisins
- 1 tsp x Vanilla Extract
- Squeeze of Lemon
- 1 x Egg, Beaten
- Jam & Clotted Cream
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Method
Heat the oven 220C/200 Fan/ Gas 7
Gently warm the milk to luck warm around 40C
Sift the flour, baking powder and salt in a bowl
Add the butter and mix together until it resembles breadcrumb
Add the sugar to the dry mix along with the vanilla and lemon juice
Add in the warm milk until a dough forms
Don’t over work the mix, but just as everything comes together add the raisins or sultanas
Turn the dough out onto a slightly floured surface and roll to around 4cm thick. Use your cutter to cut the scones out, place on a greaseproof lined baking tray.
Brush with the beaten egg to glaze
Bake for 10mins until golden, they are at their best when still warm. Flash in the oven for a few mins before serving
- Scones freeze well, defrost for 2-3 hours, splash with a few drops of water before putting in the oven for 2-3 mins to stop them drying out
- Try adding some ground cinnamon or some chocolate chips for a twist
- Works well with fresh Warrens Farm Cheddar Strawberries
