Orange flour

Goji Berry, Raisin and Golden Sultana Scones

Making scones summons images of a peaceful afternoon sipping tea from dainty china teacups and nibbling on tiny cucumber sandwiches. No high tea is complete without scones, topped with lashings of clotted cream and a dollop of jam. This afternoon treat is the perfect pick-me-up and never fails to make me feel classy (even sitting here in a baggy jumper with unwashed hair!)Scones have an amazing texture: a flaky, golden crust but soft, light and buttery on the inside. I crammed my scones full of fruit and chose a delicious berry jam by Bonne Maman, who in my opinion make the best conserves.Ingredients:

8oz self-raising flour
1tsp baking powder
2oz butter
1oz caster sugar
1 egg + 5tbsp full fat milk
1oz goji berries
1oz raisins
1oz golden sultanas

clotted cream (to serve)
jam (to seve)
Method:(preheat the over to 200*c and grease a baking tray)

– sift together the flour and baking powder
– with clean, dry hands, use your fingers to rub together the flour and butter until it forms a light crumb
– with a knife, mix in the caster sugar, the fruit and the egg and milk
– when lightly combined, use your hand to bring all the ingredients together into a dough
– flour a flat, dry surface and roll out the dough to 2cm thick
– use a 6cm round cutter to cut out your scones
– place on the greased baking tray and bake in the centre of the oven for 12 minutes
– remove from the over and leave to slightly cool for 5 minutes (if they are too hot, the cream will melt – use this time to put the kettle on!)
– cut in half and spread generously with clotted cream, topped with a dollop of your favourite jam
– enjoy!

Screen shot 2013-02-16 at 17.40.49

2 comments on “Goji Berry, Raisin and Golden Sultana Scones

  1. myninjanaan
    February 16, 2013

    I’ve never had good luck with homemade scones. These look so delicious! I bet they were phenomenal especially with a dollop of that amazing fruit preserve!

    • SAFbakes
      February 16, 2013

      I do love a freshly baked scone, warm out of the oven. Yummy. 🙂 It took me a long time to master scones – they look deceptively simple. My top 5 tips for scones would be:

      1. make sure your ingredients and your hands are cold when you’re rubbing in;
      2. avoid using strong, bread or wholemeal flour as these result in a heavier texture. The softer the flour the better;
      3. don’t overwork the dough;
      4. use a sharp cutter or knife when cutting out your scones. A blunt cutter will stop them from rising properly, and finally;
      5. don’t over-bake your scones as this will dry them out

      If you get a chance to give scones another go, let me know how they turn out! 🙂

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This entry was posted on February 16, 2013 by in Baking, British, Pastry and tagged , , , , , .
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