I can think of nothing more perfect to enjoy on a lazy Summer’s afternoon than a scone, laden with sweet California Raisins and loaded with a good helping of jam!
Remember that California Raisins are one of your 5-a-day so this is technically a healthy treat…
These scones are quick and easy to make so there is no excuse for shop-bought on this year’s picnics – taking only 10 minutes to bake in the oven, I can whip up a batch of these in 30 minutes flat and that includes cleaning the kitchen after myself!
You will need:
2x baking sheet lined with greaseproof paper
220°C Oven Pre-heated
Gas Mark 7
450g plain flour
2tsp bicarbonate of soda
2tsp cream of tartar
50g golden caster sugar
50g unsalted butter
120g California Raisins
1 egg (beaten for egg wash)
- Weigh the self-raising flour, caster sugar, and baking powder into a mixing bowl. Stir to combine.
- Rub the butter into the dry ingredients until you can see no more lumps of butter and the mixture looks even and sandy.
- Stir the California Raisins through the mix with your hand and create a well in the middle of the ingredients.
- Pour buttermilk into the well that you have just made. Form your hand into a claw shape and use this to mix the dry ingredients into the buttermilk until a dough starts to form.
- Once you have a lump of dough, tip out onto a worksurface and knead gently for a moment until it can be rolled out ½ inch thick. Cut 12 scones from your dough with a 7cm cookie cutter and place spread evenly apart on a baking sheet lined with greaseproof paper.
- Brush the top of each scone with beaten egg and bake in a pre-heated oven for 10-12 minutes until risen and golden. These scones can be enjoyed as soon as they are cool enough to handle! Top with butter and jam or clotted cream for the perfect summer afternoon tea time treat.