RP Scone Mix made to order with Fresh Ingredients | Includes Jams & Recipe
We all love a scone or two, whether they are plain, cheesy or fruity. We don't always have all the ingredients to hand either.
So, at ratton pantry we have put together a freshly made scone mix.
We only make the scone mix to order so we can guarantee fresh flour and ingredients every time.
We love the Mary Berry scone mix so have used her scone recipe which we will also include in your order.
Also included are 4 mini portions of different flavoured jam.
Scone mix contains:
Heyagates Self Raising Flour 450g
Caster Suger 50g
Baking Powder 2 level Tspns
4 x Mini Jams (Strawberry, Blackcurrant, Raspberry & Apricot)
1 x Mary Berry Scone Recipe
Not included - but needed
Eggs x 2
A little milk
Equipment: You will need a fluted 5cm/2in cutter. (or cutter of your choice)
Mary Berry's scones Recipe
(This recipe will also be included in your order)
- 450g/1lb self raising flour(included in our mix)
- 2 level tsp baking powder (included in our mix)
- 50g/1¾oz caster suger (included in our mix)
- 100g/3½oz butter softened, cut into pieces (you will need)
- 2 free-range eggs (you will need)
- a little milk (you will need))
- handful sultanas (optional)
- Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
- Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
- Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.
- Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
- Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
- To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.