The BHS Show may not be going ahead this September but we’ll be back bigger and better than ever next year 😃🙌 .
As well as the flower, veg and craft categories we always have lots of delicious baking entries & we’ve found the perfect recipe for you to practice making show-worthy fruit scones. Delicious, light and made extra tasty with a splash of milk from local dairy Low Springs Milk Baildon😋🐄
Try this classic Be-Ro recipe:
Rich Fruit Scones MAKES 8 225 g (8 oz) Self Raising Flour pinch salt 50 g (2 oz) margarine 25 g (1 oz) caster sugar 50 g (2 oz) currants/sultanas 1 medium egg, beaten with sufficient milk to make 150 ml (¼ pint) liquid 1 Heat oven to 220ºC, 425ºF, Gas Mark 7 and grease a baking tray. 2 Mix flour, and salt, rub in margarine and stir in sugar and fruit. 3 Add egg mixture and milk reserving a little for brushing the tops. 4 Knead lightly on a floured surface and roll out to 1 cm (½ inch) in thickness and cut into 6.5 cm (2½ inch) rounds. 5 Re-roll the trimmings and cut more rounds. 6 Brush the tops with egg and milk and bake for about 10 minutes.
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