Blackcurrant scones
MAKES 10-12
500g self-raising flour, plus
extra for dusting
1tsp baking powder
110g unsalted butter, chilled
and cubed
110g caster sugar
120g frozen blackcurrants 220ml milk
TO FINISH
1 egg yolk
1tbsp demerara sugar (optional)
1 Preheat the oven to 200°C/180°C fan/gas 6. Line a baking sheet with baking paper. Into a bowl, sieve the flour and baking powder. Rub in the butter until the mixture resembles fine breadcrumbs.
2 Add the sugar, stirring through, then the frozen blackcurrants (using frozen berries makes it easier to add them to the dough without bursting) followed by most of the milk.
3 Mix the ingredients together, adding the rest of the milk if needed. Stop the moment the dough starts to hold together.
4 Turn out onto a lightly floured surface, bringing the mixture together with your hands, then roll out to around 3cm thick. Cut out as many scones as you can using a 6cm round cutter and bring the remaining dough together to re-cut.
5 Place each scone onto the lined baking sheet and rest for 15min. Add a few drops of freshly boiled water to the egg yolk and whisk. Brush the top of each scone with the egg wash and sprinkle over some demerara sugar, if using.
6 Bake for about 15min, or until golden and cooked through. Cool completely on wire racks before slicing in half and spreading with your choice of fillings.