scone

Grapes Scones – recipe copy from what’s cooking baking Emma Patmore

Ingredients:

225g / 8oz / 2 cups self-raising flour

1 tbsp caster sugar

Pinch of salt

75g / 2 ¾ oz / 1/3 cup butter, cut into small pieces

40g / 1 1/ 2 oz / 3 tbsp glace (candied) grapes

1 egg, beaten

50 ml / 2 fl oz / ¼ cup milk



Lightly grease a baking tray
Strain the flour, sugar and salt into a mixing bowl and rub in the butter with your fingers until the scone mixture resembles breadcrumbs
Stir in the grapes and add the egg
Reserve 1 tbsp of milk for glazing, and then add the remainder to the mixture. Mix together to form soft dough.
On a lightly floured surface, roll out the dough to a thickness of 2 cm / ¾ inches and cut out 8 scones, using a 5 cm / 2 inch cutter
Place the scones on to the baking tray and brush with the reserved milk
bake in a preheated oven, 220ºC / 425ºF /Gas mark 7, for 8-10 minutes or until the scones are golden brown
Leave to cool on a wire rack, then serve split and buttered.