If there is one thing I could eat and eat and eat, it’s scones. Small ones, big ones, cherry ones, wholemeal ones. I don’t care, as long as they are yummy. I’ve made these dainty fruit scones a few times and they are by far my favourite recipe. I think many of us forget scones used to be traditionally small in size. Now generally they are huge! But I don’t know about you, sometimes those huge scones you get in cafes lack in taste and lightness. You’ll have no such issues with these perfectly formed scones. All you need is butter and a splodge of jam to decorate and you’ll be in scone heaven.
Helping me bake my scones in style were some new kitchen fashion items from Ulster Weavers. I always bake with an apron on as baking is a messy business (especially if you’re me). In my new Emily retro apron I can dust off flour from my hands and still look cute and in control in the kitchen! Then I’ve got my matching Emily tea towel to help me keep my clean up as I go (although it really is too pretty to get dirty) and double oven glove to make sure I don’t burn my hands.
I can tell you I’m absolutely in love with this Emily range from Ulster Weavers. The vintage floral pattern is beautiful without being twee. The print and vividness of the colours is exceptional, but then Ulster Weavers have been around since 1880 so they know how to make products of the highest quality. All artwork is drawn and painted by hand using a mix of traditional paint and drawing techniques and materials – stretched paper, pencil and gouache.
You’ll find an abundance of beautiful designs and collections online from Ulster Weavers. When I read about the history of Ulster Weavers and the fact they are still as popular today as they have ever been, I can’t help but be so incredibly proud that they are based in Northern Ireland – the place I call home.
I could carry on praising Ulster Weavers but I did promise you a scone recipe so read on to find it out.
This recipe makes 12 small scones and will take you approximately 30 mins from prep to fully baked scones!
Ingredients for the scones:
230g self-raising flour, sifted
75g butter, softened
50g raisins/currents, soaked in orange juice & warmed in the microwave (adds flavour!)
40g golden caster sugar
1 egg, beaten
Equipment you need:
Large mixing bowl
Small pastry/cookie cutter (I used a crimped one)
Baking tray & baking sheet
1. Put your oven to 220C (or a little lower for fan ovens).
2. In a large bowl add the sifted flour, sugar and butter and combine the ingredients together with your hands until you have a fine crumbly consistency.
2. Add the raisins (remove them from the juice first), milk and beaten eggs to the dry mixture and combine everything with a knife until you have a moist consistency.
3. Dust your kitchen worktop and rolling pin with flour and add the scone dough and roll out until you have a 3cm thickness. Now use your cutter!
4. Place your individual scones on your baking tray (don’t forget to line this with a baking sheet), dust with a little flour and bake for 12-15mins at the top of the oven.
5. Ta-dah! Freshly baked scones ready to be lathered with butter and jam.