Last weekend, a bunch of fellow Scottish bloggers and I descended on The Cookery School in Glasgow for a day of baking sponsored by Currys and Kenwood.
We started with fruit scones, and my baking partner-in-crime was the lovely Genna from Lipstick Crush. It was a lot easier to bake scones than I thought, and out of the day’s creations (scones, Victoria sponge, chocolate muffins and cupcakes), the scones were my favourite and were perfect to enjoy with fresh cream and jam.
I wanted to share the scone recipe with you to try at home, and also some photographs of our other delicious bakes…
Fruit Scones (makes 4 large)
Strong Flour 450g
Caster Sugar 80g
Butter (Room Temperature) 80g
Mixed Dried Fruit 50g
Extra Flour For Dusting
Baking Powder 5 Teaspoons
Preheat the oven to 220C/425F/Gas Mark 7. Sift the flour and salt into a bowl and add the butter. Rub lightly with fingers until the mixture looks crumbly.
Add the sugar, 2 eggs and baking powder and turn gently with a wooden spoon. Add half the milk, turning gently. Then add the remaining milk a little at a time to form a dough.
Turn the dough out onto a lightly floured working surface and roll it out lightly to a round 2.5cm/1in thick. Cut the scones out with a cutter by pushing it in. Don’t twist the cutter, just push the dough through.
Place the scones on a lightly greased baking sheet and leave to rest for a few minutes. Beat the remaining egg to make a glaze and brush the scones. Bake them in the middle of the oven for 15-20 minutes or until they are well risen and golden brown.
My top baking tip for you is… if you get eggshell in your mixture when cracking the eggs, use one of the shell halves to scoop it out instead of a spoon as shell attracts shell.
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