A quick and easy scone loaf which is best eaten fresh with a little butter – ideal for sharing at picnics this spring and summer!
- 225g self-raising flour
- 1 tsp baking powder
- 1 tsp mixed spice
- Zest of 1 lemon
- Zest of 1 orange
- 50g margarine/butter, slightly soft
- 20g slithered almonds
- 40g Natural Selection cranberries
- 10g Natural Selection ginger, finely chopped
- 40g Natural Selection apricots
- 50g Natural Selection crimson raisins
- 150mls whole or semi skimmed milk
Preheat the oven to Gas 7/220C and check the rack is in the centre of the oven. Lightly grease a baking tray with a little butter or margarine.
Mix the flour, baking powder, mixed spice and zests in a large bowl. Rub in the margarine or butter with your fingertips until it resembles breadcrumbs. Stir the almonds, cranberries, ginger, apricots and raisins in well so they’re all coated in the flour mixture.
Pour the milk over the mixture and pull together with a blunt table knife. Once combined use your hand to pull the scone together. The less handling the better when making scones so don’t mix or knead vigorously.
Place the scone dough on your tray and shape with your hands into a loaf shape about 1 inch thick. Score the top with a sharp knife, about a quarter of the way down, in a zig-zag fashion to make 11 triangles (one for each Apostle to break off easily.)
Bake immediately in your hot oven for between 20 – 25 minutes until golden all over. Dust with icing sugar if you wish. Delicious served with clotted cream and marmalade.