To celebrate the return of Great British Bake Off this year, we’ve partnered up with award-winning North East baker John Lognonne to bring you 10 weeks of Didsbury Gin infused bakes.

Kicking it off, we’ve got the Didsbury Gin-fused Mixed Fruit Scones. Top these with some clotted cream and a good quality jam. Enjoy with a cup of tea (or a G&T…) and to pack in even more flavour, we like to mix the jam with a good splash of Didsbury Gin.

Check out the recipe below and tag us with your creations @Didsbury_Gin on Instagram or @DidsburyGin on twitter. Don’t forget to use the hashtag #DGatHome and happy baking!

Ingredients:

50ml Raspberry & Elderflower Didsbury Gin

300g Plain Flour

100g Frozen Mixed Fruit

50g Caster Sugar

50g Butter 

75ml Whole Milk

2 Medium Eggs 

4tsp Baking Powder

Method:

Preheat oven to 210°C

Crumb together the butter, flour, sugar and baking powder

Mix the frozen berries through the crumb

In a separate bowl, beat together the gin, eggs and milk

Combine the wet and dry ingredients and be careful not to over mix or break up the fruit

Fold dough on a floured surface several times and then roll out so its about 3cm thick

Cut out scones with a floured scone cutter and place on a lined baking tray

Glaze each scone with beaten egg

Bake for 5 mins at 210°C then turn down temp to 190°C and bake for a further 10-15 or until golden!

Now… enjoy!

#DGatHome