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Fuchsia Berry Scones

Fuchsia Berry Scones is a modern British recipe for a classic scone that includes fuchsia berries in the dough. The full recipe is presented here and I hope you enjoy this classic British version of: Fuchsia Berry Scones.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+2 hour straining)

Makes:

2 jars

Rating:

Tags : Wild FoodMilk RecipesBaking RecipesCake RecipesBritish Recipes

Here's a basic scone recipe that contains fuchsia berries in the dough. Serve warm with fuchsia berry jam or fuchsia jelly. Part of the secret of scones is to keep everything light and not to over work the dough. That's why the flour is sifted first and the butter is cut into the flour with knives, rather than using your hands.

Ingredients:

450g plain flour
6 tbsp sugar
½ tsp salt
4 ½ tsp baking powder
100g cup cold butter, plus 2 another tablespoons of cold butter
2 large eggs
210ml whole milk
375ml (1 1/2 cups) ripe fresh or frozen fuchsia berries

Method:

Sift together the flour, baking powder and salt into a bowl then stir through the sugar.

Slowly cut in the 100g of butter into the flour mix until everything resembles coarse crumbs.

Beat together the eggs and 180ml of the milk in a bowl. Add the egg mixture to the butter mixture and combine until just moistened. At this point very carefully knead in the fuchsia berries (be careful not to over-work the dough).

Divide the resultant dough in half. Working with each piece of dough at a time pat down on a lightly-floured work surface into a 20cm diameter round. Grease a baking tray with the remaining butter and set aside.

At this point you can either use a cutter to cut rounds from the dough. Alternatively trim into a neat round and cut wedges. Transfer the dough pieces to your buttered baking tray then brush the tops with the remaining milk.

Transfer to an oven pre-heated to 190°C, until the scones are golden brown and nicely risen.

Serve warm.