Ingredients
100g salted butter
3 cups flour
300-350ml milk
2 teaspoons cinnamon
6 teaspoons baking powder
4 tablespoons raspberry jam
1/2 cup dried cranberries
1/2 cup dried apricots (chopped)
1/2 bottle Cassels Dry Hopped Pilsner
2 tablespoons brown sugar
Method
- Soak dried fruit overnight in Cassels Dry Hopped Pilsner and strain out liquid
- Mix flour, baking powder and cinnamon
- Rub butter into flour until you have a sandy texture
- Add milk, mix until incorporated, don’t over mix
- Roll out on floured surface
- Spread jam onto scone mix
- Spread dried fruit on top
- Roll scone mix into cylinder
- Cut into 2.5cm portions
- Place on tray lined with baking paper
- Bake for 15 minutes at 180°C
- Serve warm with butter.