Joyce's scones for a Clitheroe cream tea
by Anne-Louise Mazzafiore | |
|  | | Joyce Jenkinson |
| | Having a busy day and need a little treat to pep up your afternoon? Maybe a cream tea could be just the tonic, but before you can get your lips round that luscious treat, you need to bake some scones! Joyce Jenkinson from Cafe Caprice in Clitheroe lets us in on some of her trade secrets. |
| | |  Listen to Joyce on Cookin' Good Food | | Joyce's Scones
(makes 9)
Ingredients:
1lb/465g self raising flour
4oz/115g butter
4oz/115g granulated sugar
1/2tsp/2.5ml ground mixed spice
4oz/115g mixed dried fruit (raisins, currants, sultanas, mixed peel)
1 egg
6 floz/175ml milk
Method: |
|  | Put the flour, butter, sugar and mixed spice into a food processor.
Mix them until they make a crumb mixture.
Add the egg and milk and mix again until the mixture comes together as a whole (it will look like a piece of dough).
Do not over-mix!
Add the mixed fruit.
Pulse the mixture in the food processor. |
| |  | Take the dough out of the mixing bowl and put it onto a clean, firm surface.
Fashion the dough into a round patty shape. |
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| |  | Sprinkle the surface of the dough with flour and then roll it out with rolling pin to a thickness of about 2"/5cm.
Cut out scones with a straight-edged cutter (not fluted), by pushing down into the dough (do not twist). |
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| |  | Put on an ungreased baking tray, into a hot oven, Gas Mark 7/220C/425F. |
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| |  | | Keep your eye on the scones, when they've browned a bit, drop them down a shelf for about 5 minutes, to help the insides cook through without burning the outside. In all, they should take 15-20 mins to cook. |
| |  | | Take Joyce's husband Peter's advice... when the scones are cool, cut them in half, spread with strawberry jam, cream and fresh strawberries. Brew a pot of tea...... and enjoy! |
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