Ed Baines’ apricot and raspberry scones
Skill level: Easy peasy
Costs: Cheap as chips
Celeb chef Ed Baines has made these scones for Marie Curie Cancer Care’s Blooming Great Tea Party. Perfect for afternoon tea with the girls, these fruity scones will go down a treat
- 50g dried apricots, chopped
- 225ml milk
- 500g self-raising flour, plus extra for dusting
- 30g baking powder
- 85g butter, cut into small cubes, plus extra for greasing
- 85g caster sugar
- 50g raspberries
See how to throw your own Blooming Great Tea Party to raise money for Marie Curie Cancer Care.
- Preheat the oven to 200°C/400°F/Gas Mark 6. Put the dried apricots in the milk and allow to soak. Sift the flour and baking powder into a large bowl. Add the sugar and butter and mix with your hands.
- Slowly add the apricots and milk to the mixture until it comes together to form a dough. Gently knead the dough until smooth, making sure not to overwork it.
- On a floured surface, roll out the dough to 4cm thick. Scatter the raspberries over half the dough, fold over the other half and then carefully roll it out again so the fruit is in the middle. Lightly flour a round cutter and stamp out the circles. Glaze with the beaten egg
- Grease a baking tray and dust with flour. Put the dough circles on the baking tray and bake in the middle of the oven for 20 minutes until golden brown.