English Scones With Mixed Summer Berries And Cream - cooking recipe

Ingredients

500 g plain white flour, plus extra for dusting
2 eggs, beaten
75 g caster sugar
30 g baking powder
75 g butter, softened
230 ml milk
1 teaspoon vanilla extract
150 g semi-dried berries, strawberries, raspberries, blackberries, bilberries and cherries
1 egg, beaten, for egg wash
golden caster sugar, for glaze
jam and cream, to serve

Preparation

Preheat the oven to 220\u00b0C/gas 6. Grease a baking sheet.
Sieve the flour into the bowl of a food mixer and add the eggs, sugar, baking powder, butter, vanilla extract and milk. Using a paddle blade, mix for about 2 minutes on slow speed.
Add the dried mixed berries and mix until evenly combined. If the mixture is a little sticky, add more flour or more milk if it is too dry - you want a soft dough, but not sticky.
(You can make these by hand too - put the flour, sugar and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs, add the eggs, milk and vanilla extract, mix well. Add the dried berries, mix again.).
Transfer the mixture to a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 3/4\" or 5cm. Gently cut the dough into rounds using a pastry cutter.
Transfer the scones to the prepared baking sheet and brush with the egg wash, and then sprinkle liberally with golden caster sugar for the glaze.
Bake for 15 minutes, or until risen and golden brown. Transfer to a wire rack to cool a little. Serve warm with butter or jam and cream.