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Going fruity for scones

PUBLISHED: 11:51 31 May 2016 | UPDATED: 11:51 31 May 2016

Fruit scones by Carol Kearns

Fruit scones by Carol Kearns

Carol Kearns

Known as The Cake Lady when a mature student at Norwich University of the Arts, Carol Kearns of Wymondham has gone a bit fruit this month, with her receipe for Fruit Scones

These scones certainly have the wow factor - and yet they’re ridiculously easy to make. Just follow the guidelines here for guaranteed success.

Try to handle the dough as little and lightly as possible. To my mind, that means avoiding handling it wherever possible: I suggest working with a flat-bladed knife (such as a small palette knife), only using your hands very briefly to bring the dough together just prior to rolling it out.

Make sure to roll out the dough so that it remains sufficiently thick – I would recommend no less than 3cm. Most recipes advise rolling out the dough far too thinly, but by leaving the dough reasonably thick you’ll get much more impressively risen scones.

Finally, use a deep cutter. Most pastry cutters are - not surprisingly - designed for cutting out pastry and so just aren’t deep enough for cutting out scones. As something of a scone enthusiast, over the years I’ve invested in a few cutters that are 4cm deep, but some reversible pastry cutters (the type that incorporate both plain and fluted edges) are quite deep - just make sure that they don’t have a protruding rib between the two different cutting edges as this squashes the dough rather than cutting through it cleanly.

Scones are at their best served fresh and still warm from the oven. Simply split them open and serve with plenty of butter and some really good strawberry jam. Or, for an added touch of indulgence, serve them with some extra thick double or clotted cream and a few locally-grown strawberries. What better way to celebrate the start of the great British summer?

Fruit scones

Makes six or seven large scones

100g unsalted butter

350g self-raising white flour

1 tsp baking powder

50g wholemeal flour

75g caster sugar

75g sultanas

150ml semi-skimmed milk

You will need

1 baking sheet

butter for greasing

7cm plain or fluted cutter

1 Gently melt the butter (either in a small pan or in the microwave) and set aside to cool.

2 Preheat the oven to 200C/Gas 6 and lightly grease the baking sheet with butter.

3 Sift the self-raising flour and baking powder together into a mixing bowl, add the wholemeal flour and sugar and stir to mix.

4 Make a well in the centre of the dried ingredients and add the melted butter. Use a flat-bladed knife to mix the melted butter into the dried ingredients. Stir in the sultanas.

5 Gradually add the milk, using just enough to make the scone mixture hold together - you want a soft but not sticky dough.

6 Lightly bring the dough together with floured hands and turn it out on to a floured surface. Gently roll the dough (or pat it with your hands) to 3cm thick. Cut out the scones with the 7mm cutter and place them on the baking sheet. Lightly knead the remaining dough together and repeat the process.

8 Bake in the oven for about 15 to 20 minutes until well risen and golden brown. Transfer to a wire rack to cool briefly.

9 These are delicious warm. If they’re not going to be eaten on the day they are baked they can be frozen as soon as they are totally cool and then taken out and thawed when required.

See more of Carol’s recipes and baking tips at www.theartofbaking.co, and her illustration work at www.carolkearns.co.uk

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