Ingredients
- 125g mixed dried fruit
- orange juice, for soaking
- 125g cold unsalted butter
- 480g self-raising flour
- 2 tsp baking powder
- 30g caster sugar
- 1/2 tsp salt
- 1 tsp vanilla bean paste
- 2 large free-range eggs
- 60ml milk
- cream & jam, to serve
- 125g mixed dried fruit
- orange juice, for soaking
- 125g cold unsalted butter
- 480g self-raising flour
- 2 tsp baking powder
- 30g caster sugar
- 1/2 tsp salt
- 1 tsp vanilla bean paste
- 2 large free-range eggs
- 60ml milk
- cream & jam, to serve
Soak your dried fruit in orange juice overnight.
Preheat the oven to 200°C/400°F/gas 6.
Mix your flour, baking powder, sugar and salt and rub together with your butter to form a crumbly, flakey texture.
Create a well and add your vanilla, eggs, milk (you may not need all of it) and fruit (gently squeezed of excess juice before adding).
Combine it until it binds together into a scruffy dough. The less you handle your dough the lighter your scones will be so pause once it’s combined.
Tip onto a lightly floured worktop and roll to 3cm thickness.
Cut out circles using whatever resources you have available (it could be an upturned glass!). Re-roll any offcuts to use up the dough – but I wouldn’t advise doing this more than once or twice.
Transfer the scones to a lined baking tray and brush with a bit of milk or egg to glaze.
Bake for 12-15 minutes until risen and golden.