Saturday, 19 November 2016

In The Kitchen - Scones


I really enjoy baking and especially scones.  Whilst I like the small individual ones, it is far quicker and less wasteful to make a large round, score it with a knife and bake it as a whole.  This first one is a sultana scone recipe, which is a favourite, still warm from the oven with melting butter.


This second scone round is a variation with fresh raspberries.  I first had raspberry scones a year or so ago and decided to try my hand at baking them.  They can tend to be a bit on the wet side, but I think that the answer is not to be over-generous with the fresh berries and to make sure that they are dry before adding them to the dough.

Anyone for tea and scones?  I'll put the kettle on... 

2 comments:

Rosie said...

Both scones look delicious but I like the look of the raspberry ones:)

Candytuft Corner said...

Rosie - I love the raspberry one too. I put any remaining scones in the freezer, then reheat them from frozen, as required.