Cranberry Apricot Scones
Adapted from Fruit Scones, p. 331, Jamie’s Food Revolution
Makes 10 scones
1/2 cup dried cranberries
1/2 cup dried apricots, cut into small pieces
orange juice, for soaking
4 cups self-rising flour
1/2 cup butter
2 teaspoons baking powder
2 large eggs
1/3 cup milk, plus a little extra for brushing
pinch of salt
1. Preheat the oven to 400 degrees Fahrenheit. Put the dried cranberries and apricots in a little bowl and pour orange juice over them until they are just covered.
2. While the fruit is soaking, cut the butter into the flour and the baking powder (this can be done by pulsing three ingredients in a food processor, or by hand in a bowl with a pastry blender), until the mixture starts to look like breadcrumbs (don’t over mix!). Transfer the mixture to a mixing bowl and make a well in the middle. In a separate bowl, beat the eggs and milk together with a fork. Drain the soaking fruit and add it to the egg mixture along with a pinch of salt. Then pour this mixture into the well in the flour mixture, and stir until you have a soft, dry dough. Add a bit more milk of necessary if the dough is too dry and doesn’t come together.
3. Divide the dough into 10 equal pieces, shape the pieces into slightly flattened balls, and the place them on a non-stick cookie sheet. Brush the top of each scone with a bit of milk. Bake the scones in the preheated oven for 12 to 15 minutes, until they have risen and are a light golden brown. Take them out of the oven and transfer them to a wire rack to cool. To serve: slice them in half and top them with jam and whipped cream/clotted cream.