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

To serve

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.

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