Fat rascals Archive
Baking a batch of fruity little scones for tea is really easy... though maybe less so if you rope in the little ones!
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Cooking tools:
- Pastry brush
- Fine-mesh sieve
- Parchment paper
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Fork
- Spoon
- Chef's knife
Ingredients
- 150g/5¼oz plain flour
- 150g/5¼oz self-raising flour
- 1 tsp baking powder
- 65g/2¼oz lard, diced
- 65g/2¼oz unsalted butter, diced
- 90g/3¼oz caster sugar
- 1 orange, zest only
- 1 lemon, zest only
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- 50g/1¾oz currants
- 50g/1¾oz raisins
- 50g/1¾oz sultanas
- 50ml/1¾fl oz double cream
- 2 free-range eggs, beaten
- 50g/1¾oz glacé cherries
- 50g/1¾oz blanched almonds
- 100g/3½oz clotted cream
- 70g/2½oz strawberry jam
- 50g/1¾oz unsalted butter
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