mary berry fruit scones buttermilk

fruit scones buttermilk

Basic ingredients for fruit scones buttermilk

  • 350g self-raising flour plus additional for dusting
  • 1/4 teaspoon salt
  • 1 tsp Baking Powder
  • 85g butter Cut into cubes
  • 3 tablespoons caster sugar
  • 175ml Milk
  • 1 tsp Vanilla Extract
  • a squeeze of Lemon Juice
  • 50g sultanas
  • 50g Cranberries
  • Beat egg
  • to glaze jam and cream, to serve

How to make fruit scones buttermilk

  • Oven at 220C/200C fan/gas 7. Now mix the flour with the baking powder and salt in a large bowl. Mix in the butter and then use your fingers to blitz the mixture until it looks like fine crumbs.
  • Add the sugar. After this, Heat the milk in a microwave-safe bowl for 30 seconds until it is warm but not hot. Now The vanilla and lemon juice should be added to the milk. Leave it aside for a while.
  • Place a baking sheet in the oven. Make a well in your dry mixture, then add the liquid, sultanas, and cranberries. Mix it quickly using a knife. It will appear quite wet at first.
  • Sprinkle flour on the work surface, and then tip the dough out. After dredging the dough with flour, dust your hands with more flour. Then fold the dough 2-3 times to make it smoother. Pat the dough into a 4 cm deep round pan. Now Use a 6cm cookie cutter to cut the dough.
  • Dip it in flour. Make four scones by dipping your cutter into flour. To make four more scones, you may have to roll the dough into a circle. After this, Place the tops on a baking sheet and brush with the beaten egg.
  • Bake for 10-12 minutes until the top is golden brown. Serve warm or cold, generously topped by jam and clotted crème. Freeze once cool if freezing. Once defrosted, place in a low oven (about 160C/140C fan/gas 3 for a few minutes to refresh.

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