Tuesday, 7 May 2013

Baking challenge #24: Mary Berry's special fruit scones

Mary Berry's special fruit scones, as made by EJ
I needed a quick bake for a craft workshop I ran yesterday (I'm of the opinion that tea and baked goods are fairly essential for this kind of activity), so flicking through Mary Berry's Baking Bible found her recipe for 'special fruit scones' - with no accompanying image, it qualifies nicely for my slowly progressing baking challenge.  Scones are one of the easiest things to bake, if you've never baked before they are an excellent starting point - as it's really quite difficult to go wrong.

Mary Berry's special fruit scones are special because you make them with mixed dried fruit, instead of just sultanas or currants, they are also tiny. Otherwise, they are very much like any other fruit scone. I used a mix of sultanas, currants, finely sliced candied orange peel and chopped glace cherries - resulting in scones studded with colourful pieces of fruit.

Do you remember a couple of weeks ago on Paul Hollywood's Bread, when he said that scones cut with a fluted edge are 'common as muck'? Well, Mary Berry advises that you use a 5cm fluted cutter for these scones - and if a fluted cutter is good enough for Berry, it's certainly good enough for me. Oh - and I also say scone, not scon. Sorry Paul.

As with my cheese scones, these scones can be made in advance and frozen until you need them.

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