Cranberry and apricot scones


An invitation from Fifi doesn’t come around very often. That’s why Fidget has been pretty excited all week. And what better to take to her next vintage tea party than traditional scones…

Cranberry and apricot scones


Recipes for scones are everywhere. Fidget fancied this one from the Waitrose Magazine (click here for full details).

Prepare all your ingredients first and preheat the oven to 220°/gas 7. You will need 225g self-raising flour, 50g unsalted butter (cubed), 1 tsp baking powder, 1 egg, 30g caster sugar, 1 tsp baking powder, 100g dried fruit (he used a mix of cranberries and chopped dried apricots).

Using your fingers, start mixing the flour, baking powder, butter and a pinch of salt. Lightly beat the egg and add; then the sugar and, gradually, the milk (a little at a time – you might not need it all). You are aiming for a soft dough. Finally, mix in the dried fruits. The whole process should be as quick as possible, so as not to over-mix the dough.

Lightly dust your working surface (and the rolling pin) with flour, roll out the dough 2cm thick and, with your cutter coated in flour, cut the scones. Knead together the scraps, re-roll and cut more scones until you have used all the dough.

Bake for 13–15 minutes until risen and golden. Take the scones out of the oven and let them cool on a wire rack (cover with a clean tea towel if you prefer a soft top rather than a crusty one).

Share with your favourite: served with clotted cream, raspberry jam and a good cup of tea they are a real treat.