Hope Wood Academy in Easington Colliery, Co Durham meets the needs of students aged 2-19 years with a range of special needs. In December 2018, the Big Chef Mini Chef team worked alongside students there to create a festive afternoon tea. Matei says: “It was one of the most inspirational cooking workshops I’ve ever been involved in, the amazing young people at the school demonstrating that all anyone needs to do is try, and your life can always be filled with magic and joy.”
Hopewood academy fruit scones
Author: Matei Baran
Serves: 6
Ingredients
- 350g self-raising flour
- ¼ tsp salt
- 1 tsp baking powder
- 85g butter from the fridge, cubed
- 3 tbsp caster sugar
- 175ml milk, warmed
- 1 tsp vanilla extract
- 100g raisins
- 3 eggs + beaten egg for glazing
- jam and clotted cream for serving
Method
- Preheat the oven to 200C/Gas 6.
- Mix the flour, salt and baking powder in a bowl, add the butter and rub in with your fingers until the mixture resembles breadcrumbs.
- Add the sugar, warm milk, vanilla extract and raisins and mix.
- Put on a floured surface and knead gently until it comes together.
- Roll out the dough to 4cm thick and using a round cutter dipped in flour cut into rounds.
- Brush with beaten egg and put on a baking tray.
- Bake for 12-15 mins until golden.
- Serve with jam and clotted cream.
