The boys have been begging me to make a sweet treat and I relented this week with Jamie’s fruit scones. I had already seen them made with great success, notably by Rachael (La Fuji Mama)’s daughter who is so much younger than the boys in my cooking club and they have been on my list for a while. After last week’s “blood gushing” incident, Liam was especially pleased that this week’s recipe did not involve any cutting for him! In fact the recipe took no time at all – the boys had made the scones, cleared the lab, had a snack (you know, the leftover raisins and apricots!), and eaten one scone in about 50 minutes. Gotta love that!
It has to be said that the boys were a little heavy handed with the blending of the butter and flour – it was definitely over worked (but a good lesson for everyone!) and we talked about how the scones would have been lighter and fluffier had they been able to stop playing with the flour mixture.
Jamie Oliver’s Fruit Scones
Adapted from Fruit Scones, p. 331, Jamie’s Food Revolution (thanks to Rachael/La Fuji Mama for letting me cut and paste this recipe!)
Makes 10 scones
Jamie says: This is a cracking recipe for scones which uses dried cherries as well as the more traditional raisins. However feel free to substitute any other dried fruit you like. Scones freeze really well so you can make a batch of them, pop some into the freezer, and that way, if you have any unexpected visitors, you can always put them straight into the oven from frozen as a quick and delicious treat! Spread with jam and serve with clotted cream – nothing else will do!
1/2 cup raisins
1/2 cup dried apricots, cut into small pieces
orange juice, for soaking (we used cranberry)
4 cups self-rising flour
1/2 cup butter
2 teaspoons baking powder
2 large eggs
1/3 cup milk, plus a little extra for brushing
pinch of salt
1. Preheat the oven to 400 degrees Fahrenheit. Put the dried cranberries and apricots in a little bowl and pour orange juice over them until they are just covered.
2. While the fruit is soaking, cut the butter into the flour and the baking powder (this can be done by pulsing three ingredients in a food processor, or by hand in a bowl with a pastry blender), until the mixture starts to look like breadcrumbs (don’t over mix!). Transfer the mixture to a mixing bowl and make a well in the middle. In a separate bowl, beat the eggs and milk together with a fork. Drain the soaking fruit and add it to the egg mixture along with a pinch of salt. Then pour this mixture into the well in the flour mixture, and stir until you have a soft, dry dough. Add a bit more milk of necessary if the dough is too dry and doesn’t come together.
3. Divide the dough into 10 equal pieces, shape the pieces into slightly flattened balls, and the place them on a non-stick cookie sheet. Brush the top of each scone with a bit of milk. Bake the scones in the preheated oven for 12 to 15 minutes, until they have risen and are a light golden brown. Take them out of the oven and transfer them to a wire rack to cool. To serve: slice them in half and top them with jam and whipped cream/clotted cream/ butter and jam.
I would totally make these again (a little less heavy handed with the butter and flour, of course!) because I just never realised they were so easy. I also love that the only sweetness comes from the fruit and whatever topping you choose – a perfect sweet treat without being terribly bad for you. The boys were very proud of their efforts and each week, I become more proud of them too!