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| 1/7/2003 |
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Fruity Scones Recipe by Amy Beh
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Ingredients
225g self-raising flour
1/2 tsp salt
60g cold butter, cubed
50g castor sugar
100ml UHT milk, warmed
1–2 tbsp plain yoghurt
3/4 tsp vanilla essence
25g raisins
25g sultanas
2 tbsp chopped dried apricots
A 3cm round pastry cutter and greased baking trays
Method
Preheat oven to 220°C.
Soak raisins, sultanas and dried apricots in warm milk. Let it stand until the milk turns cold.
Sift self-raising flour and salt into a large mixing bowl. Add in the sugar to mix and rub in butter with a pastry cutter till mixture resembles fine breadcrumbs.
Make a well in the centre and, using a palette knife or a pastry cutter, stir in the milk, fruit mixture, yoghurt and essence to make a soft and spongy dough. Bind dough lightly with floured hands. Do not over-mix.
Remove dough out onto a lightly floured surface and lightly pat with floured hands quickly until dough is smooth and to a thickness of 2cm.
Cut the scones out using a 3cm round pastry cutter. Place on prepared trays. Gather up the trimmings and pat again into a flat, 2cm thick dough. Cut out more rounds.
Bake scones in preheated oven for 12–15 minutes or until golden brown. Serve scones warm.
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