• 225g self-raising flour
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • Zest of 1 lemon
  • Zest of 1 orange
  • 50g margarine/butter, slightly soft
  • 20g flaked almonds
  • 40g Natural Selection cranberries
  • 10g Natural Selection ginger, finely chopped
  • 40g Natural Selection apricots
  • 50g Natural Selection crimson raisins
  • 150mls whole or semi skimmed milk

There are some things that look better when left to the experts. Haircuts for a start, unless you’re very talented, are best left to people who are well trained in handling a pair of scissors.

Decorating, in my experience, is also best left to the professionals. I still shudder when I recall my attempt at late 90s dappling using a bathroom sponge and a tester paint pot. That Changing Rooms programme has a lot to answer for.

I once had the pleasure of being made up by a professional (cheap client with no budget for extras = Holly plays housewife at a dinner party in the background of an advert) and though sceptical at first, the make up artist in question took years off me, and all without the use of chemicals/injections. The lady was a goddess.

It seems food styling should be left to the professionals too. Look at the picture the food stylist took of my Apostle scone loaf, then if you can bear it, watch the video of the one I made. That’s all I’m saying.

Anyway, the point is that the scone loaf tastes lovely. It really is the taste and smell of Easter. Best eaten fresh with a little butter, maybe some clotted cream or even some marmalade. (Though pretty good toasted for breakfast the next day too.)

Ingredients:

Preheat the oven to Gas 7/220C and check the rack is in the centre of the oven. Lightly grease a baking tray with a little butter or margarine. Mix the flour, baking powder, mixed spice and zests in a large bowl. Rub in the margarine or butter with your finger tips until it resembles breadcrumbs. Stir the almonds, cranberries, ginger, apricots and raisins in well so they’re all coated in the flour mixture.

Pour the milk over the mixture and pull together with a blunt table knife. Once combined use your hand to pull the scone together. The less handling the better when making scones so don’t mix or knead vigorously.

Place the scone dough on your tray and shape with your hands into a loaf shape about 1 inch thick. Score the top with a sharp knife, about a quarter of the way down, in a zig-zag fashion to make 11 triangles (one for each Apostle, to break off easily.) Bake immediately for between 20 – 25 minutes until golden all over. Dust with icing sugar if you wish.

 

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