Fruity, jammy flakey scones with a crunchy pearl sugar topping
- 300g plain flour
- 2 1/2 teaspoons baking powder
- Pinch of salt
- 2 limes, zest only
- 25g caster sugar
- 110g fresh raspberries and blueberries
- 115g cold, unsalted butter
- 160ml cold whole milk
- For the topping:
- 30ml double cream
- 2 tbsp pearl sugar (or demerara sugar)
- Pre-heat the oven to 180c fan or 200c oven. Line a baking tray with greaseproof paper.
- In a large bowl, mix together the flour, sugar, baking power, salt, and lime zest.
- Rub in the cold butter you are not wanting breadcrumbs, but some lumps and thin flat pieces of butter.
- Toss in the raspberries and blueberries.
- Add the cold milk and combine very gently until you get a very shaggy floury dough.
- Tip the floury dough onto a surface and gently form into a rough rectangle and perform a single fold followed by another single fold. By doing this you combining the rest of the dough together at the same time as making layers.
- Gently press the dough using your hands into a rectangle and cut into 8 small squares.
- Arrange the squares spaced apart on the baking tray.
- Brush over the cream on the top of the scones. Sprinkle over the pearl sugar (or Demerara sugar, if using).
- Bake for 22 mins or until golden brown.
Rub the lime zest and sugar together to release the oils in the zest, this will make the sugar more fragrant.
These scones are best enjoyed fresh from the oven with some lemon curd and clotted cream. Ideally consume on the same day, but they will keep up to 3 days in an air-tight container. I like mine warm; re-heat in the oven for 8 mins on 180c fan or 200c oven.
The scones can be wrapped tightly in cling film and frozen for up to 1 month.
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