It’s awfully blowy outside. I’m not getting a lot of sleep because I have to have my foot elevated on a stack of pillows and everytime I hear a clatter outside I think the beehive has fallen over and spend five minutes putting on my magic boot so I can hop to the window and check.
The bees aren’t flying and I can’t blame them, it’s far better to stay indoors, keep warm and bake.
For todays offering, I bring you a variation on the humble scone. Scones deserve a better status than they currently get, they don’t have to live in the world of the cream tea and stiff upper lips. Dusted off, spiced up and updated the scone can rival any cupcake- without an overdose of that gacky butter icing smeared on top. And guess what? Yep this one uses honey too.
Once again I’ve baked by eye but noted weights as I went along, follow if you wish but honestly, you don’t need those scales.
Spiced fruit scones
Plain flour 323g ( if you weight it that accurately, shame on you! )
Butter 123g ( ditto )
Baking powder 15g
Spices – Mace, Cinnamon, Ginger
The zest of one lemon and one orange.
Dried fruit 81g
Rub the butter into the flour, stir in the baking powder, spices and zest.
Make a well in the middle and add the honey, add a splash of cold milk and start mixing gently. You can sort of mix the honey in with the milk a little bit then draw in the flour. Add more milk or more flour as needed. Give it a quick kneed.
The dough should be very sticky and soft. Squish ( don’t roll ) it out on a floured surface to about 2cm thick and cut it .
Put the scones on a greased baking tray and put them in the oven at 170C, give them 20-25mins.
Eat immediately – we like to have them for breakfast with a good strong coffee 🙂