Gooseberry Buttermilk Scones with Clotted Cream

Gooseberry Buttermilk Scones with Clotted Cream

Ingredients

  • 225g (8 oz) self raising flour
  • 1 tsp baking powder
  • 40g (1½ oz) butter
  • 25g (1 oz) caster sugar
  • 55g (2 oz) gooseberries
  • Buttermilk to mix, about 150ml (¼ pint)

Glaze:

  • Beaten egg or milk

Method

  1. Place the flour and baking powder into a basin and rub in the butter. Stir in the sugar, then add the gooseberries. Add enough buttermilk to make a soft dough. Turn onto a floured surface and lightly roll out to about 1cm (½ inch) thick and cut into circles.
  2. Place the scones onto a piece of Bake-O-Glide on the cold plain shelf. 
  3. Bake on the second runners down in the roasting oven for 8-10 minutes, until risen and golden. Turn the shelf once after 5 minutes.

Serve warm with clotted cream and gooseberry conserve.

Conventional cooking: Bake at 220°C, Gas Mark 7, Fan Oven 200°C for 8-10 minutes, until risen and golden.

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