Fruit Scones

I make these fruit scones using Scone Mix which I keep permanently in the fridge.  Just add these extra ingredients and you will have fresh scones in a very short time.

2 x 250 ml  (2 cups) Scone Mix

5 ml baking powder

45 ml sugar (optional)

90 g currants

125 ml milk

Blend the scone mix, baking powder, sugar and currants together.  Add the milk and mix with a knife until the mixture just comes together.  (You might need a little more milk.)  Do not overmix.  The less handling the lighter the scone.

Put the ball of dough on a floured board and press until about 18 mm thick.  Using a 5 cm cutter cut out scones, place on a baking tray and bake at 220 C for about 10 minutes.

Serve warm with butter and jam.

Makes about 9 or 10.

Scone Mix

I usually have a container of scone mix in the fridge so I can whip up a batch of scones in less time than it takes to heat the oven.  This is a basic mix to which you can add a variety of different ingredients.  My favourite scones using this mix are fruit scones and the recipe will follow in the next post.  I make the mix in a food processor but because it makes a lot I usually do it in two batches as my processor cannot accommodate so much at a time.

7 x 250 ml flour (7 cups)

10 ml salt

45 ml baking powder

350 g butter or margarine, cut into pieces

Sift the dry ingredients into a mixing bowl and transfer to the food processor.  Add the butter or margarine and process well until the mixture resembles fine breadcrumbs.

Transfer to an airtight container and store in the fridge until needed.

Use to make Fruit Scones.