Recipe of the Week: Mad Hatter's Fruit Scones

If you’re ever late for a very important date (tea party, perhaps?) then these quick and easy scones are a sure-fire hit.

Tasty, flexible and we think just the PERFECT about of messy, our chefs had big Cheshire Cat grins on their faces when mastering the recipe in Ilkley this week, on Alice in Wonderland themed day.

Here they are to take you down the rabbit hole and show you exactly how it’s done.

First things first! Whatever we make, we want it to be as delicious as possible; that means working with sparkling clean hands. Give them a wash and then - apron on!

INGREDIENTS
(makes about 12 scones)
100g self raising flour
100g self raising wholemeal flour
50g butter
1 tbsp sultanas, glace cherries, or dried fruit of your choice!
150ml milk

STEP 1: Combine the flours and butter in a bowl

We want the end result to resemble fine breadcrumbs, so once you’ve sieved the flours into a bowl, cut the butter into small pieces and ‘rub’ the chunks into the flour using your fingertips. The motion is a little bit like sprinkling glitter!

Tip: Pop your butter in the freezer half an hour before using – then it won’t quickly melt when you start touching it!

 Happy to have his hands on the glace cherries!

Happy to have his hands on the glace cherries!

STEP 2: Choose your fruit and stir into the mix

We LOVE glace cherries (our own parents used to have to hide them from us in the tallest kitchen cupboard!), but you can use any dried fruit you like. Stir into the mix with a wooden spoon.

Tip: If you’re using bigger fruit, like cherries or apricots, you might want to chop them in half before adding to the mix. Little fruits such as sultanas are fine as they are.

 

STEP 3: Add the milk and knead the dough into a ball

Pour in the milk nice and slowly, mix with a spoon, then get stuck in! Use your hands and a nice clean surface to knead the dough into a lovely, springy ball.

Tip: Flour the kitchen surface and your hands if your mixture is very sticky – it will prevent it from getting stuck to everything it touches!

** MUCKY HANDS BREAK! Give them a nice long wash under warm water until they’re sparkling clean again **

 Mucky hands = happy bakers!

Mucky hands = happy bakers!

 Dough-rolling with an attentive audience

Dough-rolling with an attentive audience

STEP 4: Roll out the dough and cut out your scones

Grab a rolling pin and gently roll out your ball of dough. When it’s about 2cm thick, use your scone cutters to cut the scones and place them on a greased baking tray.

Tip: Don’t throw away your leftover dough! You can combine all the leftovers and roll out again to make more – why not make some fun shapes with it?!

STEP 5: Bake in the oven for 12-15 minutes

You’ll know they’re ready when they’re a lovely golden brown and a skewer inserted into the middle comes out clean. Remember that the oven will be HOT and great care needs to be taken whenever you’re using it.

STEP 6: Perhaps our favourite step. Let the scones cool down and then EAT! Enjoy.

 

We’ll be back in a couple of weeks with more themed cookery fun in Ilkley, Harrogate and Leeds. See you soon!

Ruth and the Stir Krazy Kids Team x