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Granny Ashton's Summer Scones

Serves six Servings


  • 3 cup flour
  • 1/2 cup sugar
  • 1 tablespoon , plus 1 teaspoon baking powder
  • 2 stick cold butter, chopped into small pieces
  • 1/4 cup dried raisins
  • 1/4 cup dried golden raisins
  • 2 teaspoon freshly grated orange zest
  • 2 teaspoon freshly grated lemon zest
  • 1 teaspoon large egg
  • 1/2 cup whole milk
  • 1 cup egg
  • 1/4 cup milk
  • 1 bag frozen strawberry, defrosted
  • 1 bag frozen blackberries, defrosted
  • 2 tablespoon brown sugar


Baking Directions:

Preheat your oven to 350 degrees.

Over a large bowl, sift the flour, sugar, baking powder and salt and mix well.

Rub the butter lightly into the mixture until it looks like breadcrumbs.

Add both currants and zests and toss well.

Whisk together the egg and milk.

Mix the dough with a palette knife, when it begins to come together, finish off with your hands — it be rather sticky (if the dough seems too dry, add a little more milk, a teaspoon at a time).

Divide the mixture in 2 and form dough into 2 balls.

On a lightly floured surface roll it into a circle at least 1-inch thick — please try not to roll it any thinner.

(Granny Ashton believed a well-risen scones needs to start off with a thickness of no less than an inch).

Cut six wedges out of each circle just like you are slicing a pie.

Place on a baking tray, mix egg and milk together and brush scones with egg wash.

Now bake until golden brown and firm to the touch, about 25 to 30 minutes.

Serve with whipped cream and the freshly shaken fruit preserves.