Makes 10 scones
350g self raising flour
40g caster sugar
80g diced butter
1 tsp baking powder
3 tbsp blackcurrants
Milk to bring liquid to 250ml
Creme fraiche, double cream, icing sugar
Rub the flour, baking powder, butter and sugar together. Whisk the eggs in a measuring jug then pour in enough milk to bring it to 250ml. Spoon the blackcurrants into the bowl then pour in half the mixture, stir with a fork and add the liquid a little at a time to bring the mixture to a dough. You will have some liquid left.
Pat the dough down on a floured surface and cut into rounds or triangles. Pop onto a lined baking tray and brush over with some of the leftover egg and milk mixture.
Bake at 200 degrees celsius for 10 minutes then remove and leave to cool.
Serve with whipped cream with creme fraiche and elderflower cordial and lashing of blackcurrant jam.