Little Fruit Scones

I've been slightly addicted to scones recently, not those chewy cloying, bicarb ridden failures you get in supermarkets but proper homemade, fresh out of the oven, lighter than air scones, they are a classic bake for a reason. These little beauties are the third batch I have eaten in two weeks and I wasn't gonna blog them but then I found out that this months tea time treats challenge by Karen and Kate is scones so I thought why not.

This is Queen Mary Berry recipe and is very simple

Ingredients
225g self raising flour
50g soft butter
25g caster sugar
50g dried fruit
1 large egg
a little milk

Method
Simply rub the butter into the flour until the mix resembles breadcrumbs.
Stir in the sugar and fruit
Add the egg and a few drops of milk to get the dough started.
Combine together with a knife to begin with, adding a little more milk if needed.
You are aiming for a soft but not sticky dough.
Remove onto a floured work surface, pat gently until its about a cm thick
Cut out your scones, using what ever cutter you desire, they don't have to be little.
Place on a lined baking tray and bake for 10 mins at 220C/200C Fan.

Right then that's the easy bit, now what to have them with? Obviously you need Clotted Cream and some quality jam but you could spread some soft butter over instead or some freshly whipped cream. Don't ruin a scone with low fat spread or squirty cream either, use butter and/or whip up some double cream.
However if you are in Devon or Cornwall then you need to be careful what order you put your accompaniments on, they get a bit grumpy otherwise.

Devon - cream then jam
Cornwall - jam then cream

Personally I put cream on one side, jam on the other, squish them together and enjoy.

How do you eat yours?