Delicious Fruit Scones

Baking with GranJo is fun!

Early last Saturday morning, my granddaughter and I were the only two people awake in the house. I told her that if she washed her hands, she could help me make scones. She dashed off to the bathroom and within minutes she was back in the kitchen.

Rub butter into dry ingredients until it resembles breadcumbs

She hoisted herself up onto a tall stool. I placed a bowl on the table in front of her. As I gave her each ingredient, I told her how many cups/teaspoons and units to place in the bowl.

Add the sultanas and currants

At 6 years old, she is able to count and she measured each item carefully before adding it to the bowl. I cut the butter into the flour and she rubbed it in until it resembled fine breadcrumbs. I explained everything as she worked which reminded me of my dear paternal grandmother who taught me so many skills in and around the house.

Gradually add liquid to breadcumb mixture to form a soft dough

A gentle hand ensures light and well-risen scones

Cut out scones with a cutter or wine glass and place on greased and floured baking tray

Brush egg wash over the scones before they go into the oven

A sprinkling of castor sugar adds that special taste

The fruit scones ready to be turned out of the baking tray

Imagine her delight and pride when the golden brown scones were set in front of the family for breakfast and everyone exclaimed how delicious they were...

Beautifully browned fruit scones set before the family for breakfast

Delicious Fruit Scones
(Makes 12 Scones)

Ingredients
500ml (280g) Cake flour
15 ml Baking powder
3 ml salt
3 ml cream of tartar
80ml (65g) sugar
125g margarine
125 ml (75g) currants or seedless raisins
1 extra large egg, separated
125 ml milk
15 ml castor sugar

Method
Set oven at 180°C/350°F.
Sift flour, baking powder, salt and cream of tartar. Add sugar. Rub in butter until mixture resembles breadcrumbs. Add currants.
In a separate bowl, whisk egg yolk and milk. Make a well in the centre of the flour mixture and pour in liquid. Mix to form a soft dough.
Turn out onto a lightly floured surface. Flatten gently to 2cm thick and cut out with a wine glass
Place scones on a greased baking tray.
Beat egg white until foamy and brush over top of scones. Sprinkle with castor sugar.
Bake in preheated oven for 15-20 minutes until golden brown.
Serve hot with butter and jam.

Note: I found this recipe on the flour packet. As I decant contents from packets to my Tupperware containers, I check the back and side panels for recipes and other interesting information. Many a dish has been baked, cooked and recreated right here in my kitchen in this way.