Carina in print – Daily Record
Carina writes a weekly cake column for the Daily Record. Buy it every Monday or check our blog for the recipe. In addition you can sample the weekly cake at our fabulous Scottish Cafe & Restaurant at the Scottish National Gallery.
CONTINI FRUIT SCONES
Makes approx 10
You will be slightly surprised by just how much butter are in our scones but that’s what makes them so delicious. With homemade jam and a little cream makes them even more irresistible!
600g self raising flour
125g caster sugar
200g cold butter
150ml natural yoghurt
- Put the flour in a large mixing bowl and add in the cubes of cold butter, work with your fingers until you have breadcrumb texture.
- Add the sugar and sultanas and then mix in the eggs and yoghurt, turn the dough out onto a lightly floured surface.
- Knead a couple of times just to bring together, roll out into a rectangle 2cm deep and cut out as many rounds as possible.
- Brush with beaten egg and bake for 10 mins at 180 or until risen and golden.