- 2 cups self-raising flour
- 1 tsp baking powder
- 3 tbsp brown sugar
- 125g very cold butter
- 75g currants
- 50g dried cranberries
- zest of 1 orange
- 125g sour cream
- 1/3 cup buttermilk
- 12-13 glacé cherries
- ¼ cup slivered almonds
- 1 egg, beaten (to use as egg wash before baking)
- 3 tbsp sugar mixed with 1 tbsp cinnamon
We have taken the traditional Betty’s Tea Room classic and made it less sweet, a little moister and less crumbly. If you are a Yorkshire baker you will be surprised at the changes, but these are delicious and perfect for afternoon tea – while not strictly the same as the ones you have in the famous York Tea Rooms. One noticeable change – our test team is not that fond of mixed peel, so that came out of the recipe and the fresh orange zest and cranberries went in – but we were very happy with the results. You can, however, change it around according to your tastes. These do not need butter, they are like a cross between a moist fruit scone and a rock cake – they are best eaten warm from the oven!
Preheat oven to 220°C. Line a baking sheet with baking paper.
In a bowl, place flour, baking powder and sugar. Grate in the cold butter, then very lightly blend it through with a light hand – so all integrated but with minimal hand contact. Add currants, cranberries and orange zest. Mix.
In a small bowl, combine sour cream with buttermilk then mix into flour/fruit. It will look very dry, but with light hands pull it together till it just forms a large ball in the bowl.
Pull off 12-13 smaller balls (like a small egg size) and place on prepared tray. Press down lightly with a fork. Top with glacé cherries and almonds, generously brush top and sides with beaten egg and sprinkle cinnamon sugar over.
Bake for 15 minutes – you may need a few more minutes, but when golden and risen slightly they are ready.