Scones are very easy to make and you do not need much ingredients. The best part of making scones is that you can bake them very quickly! I am sharing my favourite scone recipe here. You can substitute the dried blueberries and dried cherries with raisins, currants or even chopped glazed cherries. Or, if you feel like keeping it simple, you can just make a plain scone without any dried fruits.
Preparation time: 15 minutes
Cooking time: 15 minutes
330 g self-raising flour
1/4 teaspoon salt
90 g Q.B.B Ghee
45 g dried blueberries
45 g dried cherries
45 g caster sugar
160 g butter milk or natural yoghurt
30 g evaporated milk
50 g granulated sugar for sprinkling
1 Heat the oven to 220°C. Lightly grease a baking sheet or line it with some non-stick paper.
2 Mix the flour and salt together and rub in the Q.B.B Ghee.
3 Stir in the cherries, blueberries, sugar and then the butter milk to get a soft dough.
4 Turn the dough out onto a floured work surface and knead it very lightly as otherwise the scone will become dense and heavy.
5 Pat it out to a circle, about 2 cm thick. Use a 5 cm cutter to stamp out smaller circles and place them on a baking sheet.
6 Lightly knead together the rest of the dough and stamp out more scones until it is all used it all up.
7 Brush the tops of each scone with evaporated milk and sprinkle with some granulated sugar.
8 Bake for 12-15 minutes, until well risen and golden.
9 Cool on a wire rack and serve with Q.B.B Ghee and good jam.