Blackcurrant Scones

Makes 10 scones 


350g self raising flour 

40g caster sugar 

80g diced butter 

1 tsp baking powder 

3 tbsp blackcurrants

2 eggs  

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.