I was very lucky years ago to have been trained by a former pastry chef to the Queen. So coupled with the fact I have recently made a film with the current head chef at The Palace, the recipes have come from those experiences.
Ingredients
- 50 g unsalted butter
- 1 pinch salt
- 2 tsp level baking powder
- 225 g self-raising flour
- 40 g caster sugar
- 50 g fat, juicy sultanas, optional
- 6 tbsp butter milk, approximately
- 1 medium egg, beaten
- peach jam
- clotted cream , Rodda’s
Instructions
- Preheat the oven to 200°C, Gas 6.
- Rub the butter, salt, baking powder and flour together lightly.
- Then add the sugar and sultanas.
- Add the buttermilk and mix very lightly until you have a soft dough. Do not overwork. You can always add a little extra milk if needed, and the dough should be nice and soft.
- Cover and leave to prove for 30 minutes.
- Roll out very carefully until the dough is 3-4cm thick, about 1 inch.
- Cut out with a plain cutter and place on a lightly greased baking sheet.
- Brush the tops with a beaten egg.
- Cook in the pre heated oven until well risen and golden, about 10-12 minutes.
- Serve warm with strawberry jam first, then clotted cream on top, the Cornish way!
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Fruit Scones
Amount per Serving
Calories
234
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
39
mg
13
%
Sodium
107
mg
5
%
Potassium
56
mg
2
%
Carbohydrates
26
g
9
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
4
g
8
%
Vitamin A
201
IU
4
%
Vitamin C
1
mg
1
%
Calcium
70
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
