I love a nice scone, I make lots of them, too many really, baking them means eating them!! They’re a super handy addition to the lunchboxes too though so it’s not as if I eat them all myself…..only the odd one lands on my hips!
This particular recipe has a rather festive flavour to it with the addition of some delicious seasonal fruit & spices.
300g Plain Flour
90g Caster Sugar
3 tsp Baking Powder
1 tsp Cinnamon
1 tsp Ground Ginger
1/4 tsp Nutmeg
150g Raisins & Cranberries (I picked up a mixed bag in Aldi, feel free to mix your own or just use one kind of dried fruit)
120g Butter, cold & cubed
4 tbsp Honey
Zest of an Orange
Beaten egg for egg washing
Preheat the oven to 180C/160C Fan. Line a baking tray with parchment paper.
Add the flour, sugar, baking powder, spices and salt to a large mixing bowl and stir to combine them.
Rub in the butter with your finger tips until the mixture resembles breadcrumbs. Add in the fruit, giving it a light stir to disperse it.
Whisk together the buttermilk, honey, egg and orange zest.
Make a well in the centre of the dry mix and pour in the liquid ingredients.
Stir together until just combined and then turn out onto a lightly floured surface.
Shape into a circle, patting it down gently. Using a scone cutter, cut out the scones. You should get 12, keep reshaping the dough until it has all being used but do be careful not to over handle it.
Place the scones on the baking tray, brush with the egg wash and transfer to the oven.
Bake for 20-25 minutes then transfer to a wire rack (or have one straight away served simply with butter and a cuppa!)
These really are absolutely delicious and perfect for this time of year.