Heating a bunch of fruity little scones for tea is truly simple… however perhaps less so on the off chance that you rope in the little ones!
150g/5¼oz plain flour
150g/5¼oz self-raising flour
1 tsp preparing powder
65g/2¼oz fat, diced
65g/2¼oz unsalted spread, diced
90g/3¼oz caster sugar
1 orange, zing as it were
1 lemon, zing as it were
1 tsp ground cinnamon
½ tsp newly ground nutmeg
50g/1¾oz currants
50g/1¾oz raisins
50g/1¾oz sultanas
50ml/1¾fl oz twofold cream
2 unfenced eggs, beaten
50g/1¾oz glacé cherries
50g/1¾oz whitened almonds
100g/3½oz coagulated cream
70g/2½oz strawberry jam
50g/1¾oz unsalted spread
1 Preheat the stove to 200C/400F/Gas 6. Line a heating plate with greaseproof paper.
2 Sieve the flours into a bowl and mix in the preparing powder.
3 Add the diced fat and margarine and rub into the flour utilizing your fingers until the blend looks like fine breadcrumbs.
4 Add the sugar, orange zing, lemon zing, cinnamon, nutmeg and dried leafy foods until very much joined.
5 Stir in the cream and half of the beaten egg until the blends meets up as a batter. Cut the mixture into six pieces, shape into huge rounds, 2cm/1in profound and spot onto the readied preparing plate.
6 Brush the staying beaten egg over the head of the ‘scoundrels’ and top with the glacé cherries and whitened almonds.
7 Bake in the broiler for 15-20 minutes, or until brilliant earthy colored. Eliminate from the broiler and put aside to cool somewhat.
8 Serve warm with the thickened cream, jam and margarine.
