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Best of Britain On-Line Cookbook
Desserts
Fruity
Scones
A perfect snack to go along
with your afternoon tea. You don't have to make the scones, you
can always pick up some from Pete's Frootique and while your here
check out the Best of Britain area.
Ingredients:
For
the Scones:
225g
McDougalls Self-raising Flour
Pinch
of Salt
1
tsp Baking Powder
40g
Butter
55g
Raisins (Optional)
150ml
Milk
Milk
for Brushing
For
the Compote:
55g
Raspberries
85g
Strawberries Halved
25g
tate + Lyle Caster Sugar
115g
Cream Cheese
Preparation:
- Preheat oven to 220°F.
- Sift the flour, salt and baking powder into a large
mixing bowl. Rub in the butter until the mixture resembles fine
crumbs. Stir in the raisins and milk to form a soft dough.
- Roll the dough out onto a lightly floured work
surface to 2cm thick. Use a 7cm round cutter to cut 5 scones.
Place spaced apart on a baking sheet and brush with milk and bake
for 10 minutes, until risen and golded brown. Cool on a wire rack.
- Place the fruits and sugar in a pot and heat
gently until juices run and the sugar is dissolved. Remove from
heat and allow to cool.
- Cut scones in two, spread one side with cream
cheese and top with the compote and other half of the scone.
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