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. Turn onto a floured surface and lightly roll out to about 1cm (½ inch) thick and cut into circles.
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.
Serve warm with clotted cream and gooseberry conserve.
Conventional cooking: Bake at 220°C, Gas Mark 7, Fan Oven 200°C for 8-10 minutes, until risen and golden.