Cream Tea Darling?... Rich Fruit Scones

Very little says classic British Summertime better than a cream tea! Both Devonshire and Cornwall fiercely claim to be the original home of the cream tea, and have done so for years. There is supposedly evidence that the tradition of eating bread with cream and jam began in Devon, in the 11th century, when it was fed to workmen building Tavistock Abbey, but no one really knows! Both counties serve their cream tea slightly differently. Although the basic components are the same; scone, clotted cream, jam and tea, the difference is in the order in which it is assembled! The Cornish split the scone, spread the bottom with jam then add a dollop of cream before replacing the top, whereas the tradition in Devon is to first spread on the cream before dolloping the jam on top of that. Personally I'm in the Cornish camp!... For taste preferences however, not political! I'm not a massive cream fan so like to make sure I have a good covering of jam all over then just add a little blob of cream to the middle. The choice is entirely yours!

Ingredients

(Makes 6 scones)

225g self raising flour, plus a little extra to dust

1/2 tsp baking powder

40g golden caster sugar

75g butter, cubed 

50g mixed dried fruit

1 large egg

3 tbsp milk

Method

1. Preheat the oven to 220C fan.

2. Place the flour, baking powder, sugar and butter in a bowl, and lightly rub together between your fingers, until the mixture resembles bread crumbs.

3. Stir through the fruit, crack in the egg, and spoon in the milk. Use a slicing through action with a knife to combine these ingredients. 

4. With floured hands, bring the mixture together into a ball and turn out onto a lightly floured surface. Knead very briefly, just enough to bring the dough together into a smooth and workable ball, handling as little as possible to get to this stage.

5. Roll or press out to a good 3cm thickness. Then using a 5cm pastry cutter, cut out 6 scones.

Holly's Hints- when cutting out the scones, place the cutter on the surface and cut through in one sharp tap, then lift straight up. Do not be tempted to twist or wiggle the cutter, this will wrap the edges of the scones and cause them to rise in the oven into all sorts of strange shapes!

6. Place the scones on a baking sheet covered with grease proof paper, sprinkle the tops with a little extra flour and sugar, then bake in the oven for approximately 12 minutes. When done they should be risen and a pale golden brown. 

7. Slice through and serve when still a little warm, with a pot of clotted cream, jam and a brew!... And let your guests debate which way to assemble them!