An easy 10 minute recipe my mum said. And after about half an hour not disimilar to a GCSE maths problem the scones were ready to start on and yes they turned out perfectly. The trouble started and usually does for myself and baking with how much of everything I needed. I much prefer cooking to baking, tasting as I go and using my palette to guide what I think should and shouldn’t be added. Baking is more of a science and unless it’s an ‘easy’ recipe I tend to shy away from any complex baking. Two reasons really. The weighing and preparing of ingredients, especially when working with recipes that involves ounces or cups, and all I have is a scale that uses grams, and the amount of butter of sugar that goes into some recipes can freak me out. With cups, a Japanese ‘go’ is slightly smaller than an American ‘cup’ and although I get it doesn’t matter as you just vary the ratio, it does matter when they don’t sell self-raising flour in Japan (except National Azabu apparently) and I have to mix baking powder and regular flour explained in cups! Anyway, thanks to technology and having my unit converter on the iPhone, together with my dashboard widget and a useful Wikipedia guide on cups I was ready to start. Pleas don’t be put off by my complicated intro. These really are easy and turn out perfect. I had some cranberries, blueberries and raisins so thought I would go for a mixed berry version and they even passed the ultimate scone test of being able to be broken in two perfect pieces. Lovely with a cup of tea and next time think I’ll grate some orange rind and with just the cranberries think they’ll make a very festive treat.

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