Rasp­berry scones

Easy Cook - - WEEKEND PICNIC -

Makes 4 Prep 25 mins Cook 15 mins 50p a por­tion 365 kcals, 16g fat, 10g sat. fat, 9g sugar 200g self-rais­ing flour, plus ex­tra 25g des­ic­cated co­conut, plus 1 tbsp 50g cold un­salted but­ter, cut into cubes 25g golden caster sugar 100ml but­ter­milk

1-2 tbsp full-fat milk 50g frozen rasp­ber­ries 1 egg, beaten clot­ted cream and jam

1 Heat oven to 220C/200C fan/gas 7 and dust a bak­ing tray with a lit­tle flour. Put the re­main­ing flour in a bowl with the co­conut and ¼ tsp salt. Add the but­ter and rub in with your fin­ger­tips un­til the tex­ture re­sem­bles fine bread­crumbs. Add the sugar and mix again, then pour in the but­ter­milk and 1 tbsp milk. Mix with a knife un­til it has come to­gether, then add the rasp­ber­ries and mix again, try­ing not to break up the fruit. Add the re­main­ing milk if it seems dry.

2 Tip onto a work sur­face and knead the dough a lit­tle to bring it to­gether and even out any dry patches – don’t over­work it or the scones will be heavy. Pat the dough into a square about 4-5cm deep. Cut into 4 pieces, roughly shap­ing them back into squares if they’ve lost their shape.

3 Place on a bak­ing tray, brush with egg and bake for 15 mins un­til golden. Leave to cool on a wire rack. Pack clot­ted cream and jam or curd to serve with the scones.

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