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Gooseberry Buttermilk Scones with Clotted Cream

Gooseberry Buttermilk Scones with Clotted Cream

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)

Glaze:

Beaten egg or milk

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

2, 3 and 4 Oven AGA
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.

Notes
Serve warm with clotted cream and gooseberry conserve.

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