Peach and Raspberry Scones

2-½ cups All-purpose Flour

2 teaspoons Baking Powder

1 pinch Salt

3 Tablespoons White Sugar

½ teaspoons Vanilla Extract

2 Large Eggs

½ cups Milk

¾ cups Frozen Raspberries

¾ cups Frozen Peaches 

Method:

Preheat oven to 400 F and line a baking tray with a silicon mat, Silpat etc. I use a silicon mat.

Place cubes of cold butter, flour, baking powder, salt and sugar into a large bowl and rub the butter and flour mix together until you have a fine/coarse breadcrumb texture with a few larger lumps. Alternately, you can use a pastry blender to cut the butter into the flour.

Place vanilla extract, eggs and milk into a jug and beat lightly. Add almost all of the milk mixture to your flour mix and stir gently with a wooden spoon until it starts to form a dough. If your dough is still dry and not coming together, add the remaining milk mixture and stir until you have a soft dough.

Flour your worktop well, or use a silicon pastry mat and lightly flour it. Tip your scone dough out onto your floured surface and add 1/3 of your peaches and raspberries. Gently fold in the fruit, not kneading as you would a bread dough, butjust gently pulling and folding. Repeat with the next third of fruit, then the final 1/3 of fruit; your fruit should be evenly distributed throughout the dough.

Transfer the dough to your lined baking tray. Pat the dough into a circle, around 1/2 an inch thick and then slice into 6-8 wedges.

Place in the oven for 12-14 minutes until risen, golden and an inserted skewer comes out clean. You can also tell by gently tapping on them; if they sound hollow they’re done. Remove from oven when done.

Leave to cool for 15 minutes before digging in! Scones are best warm with plenty of butter!