Zesty, Fruit Scones Recipe

Prep:  15 Minutes

Cook: 15 Minutes

Servings: 16 Scones

Ingredients from your Baking box:

450g Self-Raising Flour
5g Baking Powder
50g Caster Sugar
50g Chopped Mixed Peel & Zest

You will also need:
2 Eggs
100g Butter, diced
50ml Milk or Water

The Recipe

  1. Preheat the oven to 220°C/200°C Fan/Gas 7. Lightly grease two baking trays.
  2. Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Then add the Britain Loves Baking Mixed Peel and Zest Powder Mix.
  3. Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml. Stir the egg and milk into the flour (you may not need it all) and mix to a soft, sticky dough.
  4. Turn out onto a lightly floured work surface, knead lightly. Roll out to a rectangle about 2 ¾ cm thick.
  5. Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
  6. Bake for 12–15 minutes, or until the scones are well risen and are a pale, golden-brown colour.
  7. Lift onto a wire rack to cool.
  8. Serve with Greg the Baker’s Jam.
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