Marjorie Carruthers-Wood's Famous Fruity Scone recipe
Personally, I like things in life a little more on the fruity side, so I often add a cheeky handful of mixed peel.
I do feel as though a little mixed peel makes things feel like a party, don’t you?
3 cups self-raising flour
80g butter, cubed
1 1/4 cups milk
1/2 cup sultanas
A cheeky handful of mixed peel, optional
Plain flour, for dusting
1. Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour.
2. Sift self-raising flour into a large bowl. Using your fingertips, gently rub butter into flour until mixture resembles breadcrumbs. Add sultanas and mixed peel.
3. Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, add more milk if required.
4. Turn onto a lightly floured surface. Knead dough gently until smooth. Be careful not to knead dough too much or scones will be tough.
5. Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds.
6. Press remaining dough together and cut out more 4 rounds. Place scones onto prepared baking tray, 1cm apart.
7. Sprinkle tops of scones with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with some preferably award winning, jam and fresh, whipped cream.
