Fruit Scones

In the same month as the Queen’s birthday celebrations there’s National Cream Tea Day – a perfect reminder of how good an occasion can be when you have a cup of tea and scone smothered with fresh cream and jam.

So, dig out your finest tea set and invite your friends round for a summer soiree, it’s time to celebrate scones in all their glory with some delectable recipes from the National Trust for Scotland…

SERVES 8-10

300g self-raising flour 60g caster sugar 75ml milk 75ml natural yogurt 75g butter 9g honey 18g dried fruit (of your choice)

● Sift flour into a large mixing bowl then rub in the butter with your fingers until the mixture resembles fine breadcrumbs.

● Add in the yoghurt, milk, honey, sugar and fruit. Work into the flour mix until it forms into a soft dough. Turn the dough out on to a

AND THEY’RE GONE... FAST FACTS ABOUT SCONES

● It is thought that the word scone derives from the Middle Dutch schoonbrood (fine white bread): schoon (pure, clean) and brood (bread).

● The original scone was round and flat, usually as large as a medium-sized plate, baked on a griddle, then cut into triangular sections. Today, many would call the large round cake a bannock. ● Etiquette gurus Debrett’s say that you should spread the jam before dolloping on the cream. lightly floured work surface and knead very lightly for a few minutes.

● Using a rolling pin, roll out to 4cm thickness. With either a fluted or plain cutter, cut into rounds to get the desired size.

● Place on to a lightly greased baking tray and bake at 150°C for 20 minutes (or until risen and golden brown).

● Once cooked and cooled, split and spread with jam, then top with a generous dollop of whipped double cream. ● Scones are one of the top sellers at the National Trust for Scotland’s property cafes. Every year the charity serves more than 182,000 scones to visitors from around the world.