Following on from my first baking post where I baked a Blackberry Buttermilk Sponge, here’s my next attempt at a recipe from the Great British Bake Off Everyday baking book.
Here are the ingredients:
The recipe was quite easy to follow although not having made scones for oh about 20 years I’d forgotten what a messy job it is. First, you’ve got to rub the butter into the flour/salt/sugar mixture and then somehow get the berries folded into the mixture evenly, and turn out onto the worktop and pat out to about 3cm thick without squashing the raspberries. I have to say, this seems virtually impossible and I did end up with rather a sticky wet mess!
However, I did manage to get them into some sort of scone shape and onto the baking tray!
They did take a little extra baking than the recommended 12-14 minutes in the recipe, but I guess that’s because they were quite wet with the squished raspberry juice to account for.
Here’s onto the next recipe 🙂