Wimbledon Starts Today...It's Scone O'Clock

With the start of Wimbledon today this is one recipe that you need to break out in time for Murray to take centre court. Again it comes courtesy of Mary Berry's Complete Cookery Course and is a great staple.

For this bake you will need:

• 350g Self Raising Flour
• 1.5 tsp Baking Powder
• 30g Caster Sugar
• 75g Raisins/Sultanas
• 85g Butter/Olive Spread
• 2 Large Free Range Eggs (beaten)
• 150ml Milk

This recipe follows in a similar vain to my previous, bung it all in, mix with wooden spoon, hope for the best. So to start pre-heat the oven to 200 degrees fan, gas mark 7. Sieve the flour and baking powder into a large mixing bowl and then either rub the butter into the mix or add melted butter and stir to produce breadcrumbs.

Once this is done, add the caster sugar and dried fruit. Mix these into the bowl with a wooden spoon.

Beat the two large eggs and add to the mixture before adding the milk. 150ml is a guide, personally I found that this was too much milk so did not add it all. We are looking for a mix that can be formed into a dough, not too sticky but with all the dry ingredients combined into the dough.

Once you have a dough it needs to chill in the fridge to allow the butter to re-solidify so that it is easier to roll. Wrap in clingflim and place to chill. 30 mins in the fridge or 10 mins in the freezer should do the trick.

Once chilled and out of the fridge, flour lightly a work surface and roll the tough to 2cm thick. Use a cutter to produce your scones. I picked a medium size but late is probably preferable. Cut out the scones until you run out of dough, re roll and repeat the process. The recipe should make about 10 large or 15 medium scones.

Place the scones onto a baking sheet and brush lightly with milk/egg wash to brown them up during baking. Once in the oven set a timer for 10 minutes to check on the scones. My dodgy oven took 13 minutes on the middle shelf.

Place on a wire rack to cool before transferring to a air tight cake tin/plate and serving with cream and jam. These scones should keep for unto three days but BY FAR are best eaten on the day. They can however be gently reheated in the oven on day three to revive.

These scones are slightly breeder than those served in a traditional cream tea. Now it may be my Devon roots showing through but I personally prefer my Grandma's recipe (which I will write up when I try it) with a more crumbly scone. Nonetheless these I am sure will not hang around long in our house and the biggest debate will be this...which goes first, the cream or the jam???