- 1.5 kilos of self-raising flour
- 250g Meadowland Professional (at room temperature)
- 250g caster sugar
- 250g sultanas
- c.500ml buttermilk or acidulated milk
Fruit scones by Steven Doherty, consultant chef at Askham Hall
Fruit scones by Steven Doherty, consultant chef at Askham Hall
Fruit scones by Steven Doherty, consultant chef at Askham Hall, in association with Meadowland
(makes 15-18 scones)
Ingredients
Method
1. Mix the caster sugar with the self-raising flour.
2. Gently rub the Meadowland Professional into the flour and sugar mix. (This should take 2-3 minutes.)
3. Add the sultanas and mix. Slowly add the buttermilk and once the mixture is combined, knead it on a floured work surface.
4. Roll out and stamp out the scones with a 9 cm crinkle cutter. Place on lightly oiled parchment paper and brush with egg yolk.
5. Bake for 18 minutes at about 180 degrees. Once baked, open the oven door to let the cooking process finish. (This creates a light texture, without overcooking the scones).
Note: Steven recommends mixing by hand to give the scones a lighter texture.
Nutrition information
Each serving (if serves 15) contains:
Energy
2458kJ/ 585kcal
29%* Fat
13.7g
20%* Saturates
6.7g
33%* Sugars
31.4g
35%* Salt
1.0g
16%*
*% of Reference Intake of an average adult (8400kJ/2000kcal)
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