Fruit Scones (Jamie Oliver)

1 cup mixture of dried cherries and/or raisins

orange juice for soaking

4 cups self-rising flour

2 teaspoons baking powder

1/2 cup butter

2 large eggs

1/3 cup milk


good quality jam

2/3 cup clotted or heavy cream, whipped

Preheat the oven to 400 degrees F. Soak the cherries and raisins in a little bowl with just enough orange juice to cover them. While they’re soaking, pulse the flour, baking powder and butter in a food processor just the mixture starts to look like breadcrumbs. Transfer to a mixing bowl and make a well in the middle.In another bowl, beat the eggs and milk with a good pinch of salt. Then pour the beaten eggs, milk, cherries and raisins into the well in the flour mixture and stir well, adding a splash more milk if necessary, until you have a soft, dry dough. If your dough feels a little dry, add an extra splash of milk.

Dust a clean work surface and your rolling pin with flour. Roll out the dough until it’s 3/4 inch thick. Using a 2 1/2 inch round cookie cutter, or the rim of a glass, cut out 10 circles from the dough and place these on a non-stick cookie sheet. Dip a pastry brush into some milk and brush some on the top of each scone. Bake in the preheated oven for 12-15 minutes, until risen and brown. Take them out of the oven and transfer to a wire rack to cool.

Cut each scone in half across the middle. Spoon a dollop of jam onto the bottom half of each one, followed by a dollop of clotted or whipped cream and put the tops back on.


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