Advent Calendar - Day 11 - Festive Gin Soaked Fruity Scones

Photo © Rob Jones

The origins of Scones (definately pronounced to rhyme with Long Johns) is steeped in history. So steeped in fact that it’s not worth worrying about. Let steeping scones lie.

Cheese Scones were a Sunday staple at home. We were never much into fruity scones though.

But having lived in Cornwall for a year, I do like a scone with jam and cream (or is it cream and jam?)

This Festive Gin Soaked Fruity Scone is an amalgum of recipes. Sometimes it works, sometimes it doesn’t. But whatever you end up with, tastes lovely. Especially with custard.

You have to plan ahead. Steep some mixed fruit in some brandy - although I tried it with Sloe Gin.

350g of Self Raising Flour
50g of Sugar
Pinch of Salt

Mix this lt together, then add 170g of butter cut into chunks. Rub it into the mix. Hurl in the mixed fruit.

Make a well, and pour in some single cream. Enough to make a sticky but moderately solid mix. It’ll be about 250ml.

Plonk it onto a floured board, and flatten it. Try to make a square. Then cut into a lot of little squares. 8 by 8.

Into a heated oven - well spaced apart - until they are looking nicely brown on top, and are cooked through.

Serve hot with butter. Or with custard. Or jam and clotted cream.

RJ