These delicious fruit scones are the perfect afternoon treat – particularly good on a Sunday!
Ingredients & equipment
450g self raising flour
50g caster sugar
100g unsalted butter
2 medium sized eggs
150-180ml of full fat milk
100g of sultanas
Pinch of fine sea salt
1 level teaspoon of baking powder
1 beaten egg to glaze
5cm round cutter
Preheat the oven to 240 ⁰C, gas Mark 9 and prepare baking tray line with baking paper or dust baking tray with flour.
Sieve all dry ingredients into a bowl, rub butter into the flour with your finger- tips until the mixture resembles fine bread crumbs. Add sultanas.
Beat the eggs with the milk and add to the flour mixture and combine all ingredients until they come together. Remove from mixing bowl.
Place on a floured work surface and knead dough lightly and shape into a round. Roll out to 3cm thick. Using scone cutter cut out scones and place on baking tray allowing space between each scone.
Brush scones with beaten egg
Bake in oven for 10 to 12 minutes until golden brown.
Remove from oven and place scones on wire tray to cool.
Enjoy with jam and cream.
These scones freeze very well.Back to articles