As the temperatures rise in Havering our star junior chef nine-year-old Joshua Puncheon shows us how to make delicious fruity scones to enjoy with ice-cold tea on a sunny day.
500gr Self raising flour
150gr dried fruit
2tsp baking powder
In a bowl/ mixer add the flour.
Add the baking powder.
Add the sugar.
Add the butter.
Add the milk.
And finally add the dried fruit.
After mixing it, tilt it on a floured surface.
Roll to 3cm thick.
Cut out the shapes with a cookie cutter.
When they are all shaped brush with milk.
Bake at 200 c for 12-14 minutes.