Cinnamon and berry scones

• By Nick Camilleri Preziosi and Alex Mattei

This recipe is for 12 to 15 scones.

You will need:

500g of plain flour (plus extra for dusting), a handful of wholemeal flour, two heaped tablespoonfuls of caster sugar, a teaspoonful of salt, 110g of unsalted butter (cut into pieces), a little extra butter for greasing, 160g of dried blueberries and cranberries (mixed – try Good Earth), a tablespoonful of ground cinnamon, 300ml of milk, one egg (beaten), butter and good jam to serve.

Preheat the oven to gas mark 6/200C. Grease a baking-tray with butter. Sift the plain flour into a bowl and add the wholemeal flour and cinnamon. Mix in the baking powder, sugar and salt, then add the butter and rub it in with your fingers until the mixture is crumby. Add the dried berries and mix well. Make a well in the middle of the mixture, pour in exactly 300ml of milk and use a fork to work it in. Finish this using your hands, but without overworking the mixture – just lightly bring everything together to form fairly soft but firm dough. If it is too dry, add a little more milk, and if it is too wet add some more flour. It must not be sticky at all. On a lightly floured surface, pat or roll the dough into a solid shape about three centimetres thick. Using a five-centimetre diameter cutter, cut the dough into rounds and place them on the greased baking-tray so that they almost touch. Glaze the tops with the beaten egg, and bake for 15-20 minutes until they are golden. The scones will stick together, so prise them apart gently when they have cooled a little. Serve them warm with softened butter and jam which is at room temperature.