A classic British fruit scone, generously sized and spiced, topped with glacé cherries and blanched almonds, perfect for afternoon tea.
Bettys Yorkshire: Afternoon Tea Delights
A classic British fruit scone, generously sized and spiced, topped with glacé cherries and blanched almonds, perfect for afternoon tea.
Ingredients
- 450 g self-raising flour plus extra for dusting
- 1 tsp baking powder
- 100 g cold butter cubed
- 50 g caster sugar
- 100 g sultanas or mixed dried fruit
- 50 g candied peel finely chopped (optional)
- 2 large eggs beaten
- 150 ml milk plus extra for brushing
- 2 tbsp glacé cherries halved
- 2 tbsp flaked almonds for topping
- 1 tbsp demerara sugar for topping
Instructions
- Preheat your oven to 200°C (180°C fan/Gas Mark 6) and lightly flour a baking tray.
- In a large bowl, sift together the self-raising flour and baking powder. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the caster sugar, sultanas, and candied peel (if using).
- Make a well in the center. Add the beaten eggs and milk, mixing with a knife until a soft, sticky dough forms. Avoid overmixing.
- Turn the dough out onto a lightly floured surface and gently bring it together. Roll or pat the dough to a thickness of about 2.5 cm (1 inch).
- Using an 8-9cm (3-3.5 inch) round cutter, cut out scones. Gently re-roll any trimmings to cut more scones.
- Place the scones on the prepared baking tray. Brush the tops with a little milk. Decorate each scone with two glacé cherry halves and a sprinkle of flaked almonds and demerara sugar.
- Bake for 12-15 minutes, or until well-risen and golden brown. Transfer to a wire rack to cool slightly. Serve warm.
Notes
For best results, ensure your butter is very cold. Do not overmix the dough, as this can make the scones tough. Serve warm with clotted cream and strawberry jam. You can also vary the dried fruit used.
