Scrumpdillyicious Scones

from Sa Boothroyd Gallery


2 cups flour

4 tsp baking powder

1/2 tsp salt

1/4 cup sugar

Grate into mixture above:

1/2 cup frozen butter


1/2 – 3/4 cup dried fruit

Mix together:

3/4 cup milk

1 egg

Add wet ingredients to dry ingredients and mix together with as few strokes as possible. If it is hot outside, you may need to add a teaspoon or more milk at the mixing stage. Also, a nice zippy alternative to the dried fruit is to add 3/4 cup blueberries and the zest of a lemon.  

Lay parchment paper on a cookie sheet and either form the dough into a circle with pie slice markings or using a cookie cutter or a glass rim, form circles of dough and space them out on the sheet.

Bake at 400º for 15 minutes.

Make sure you share a few with your neighbours or friends. Best eaten the day you make them.

Nada’s Tips & Tricks: I tried the blueberries and lemon zest variation and it was light yet comforting with a little touch of freshness. I added a sprinkling of sugar on top as well. Sa has a hint that will help with this recipe:

Contents and images used with permission by Sa Boothroyd Gallery.