Gooseberry Buttermilk Scones with Clotted Cream

These Gooseberry and Buttermilk Scones put a delightful twist on a British classic and are ideal for afternoon tea.


225g (8 oz) self raising flour

1 tsp baking powder

40g (1½ oz) butter

25g (1 oz) caster sugar

55g (2 oz) gooseberries

Buttermilk to mix, about 150ml (¼ pint)


Beaten egg or milk


1. Place the flour and baking powder into a basin and rub in the butter. Stir in the sugar, then add the gooseberries. Add enough buttermilk to make a soft dough.

2. Turn onto a floured surface and lightly roll out to about 1cm (½ inch) thick and cut into circles. Place the scones onto a piece of Bake-O-Glide on the plain shelf. 

3. Bake on the second runners down in the Roasting Oven for 8-10 minutes, until risen and golden. Turn the shelf once after 5 minutes.

Conventional cooking: Bake at 220°C, Gas Mark 7, Fan Oven 200°C for 8-10 minutes, until risen and golden.

Notes - Serve warm with clotted cream and gooseberry conserve.

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