Fruit scone recipe

Show 3 on a plate (uncut)
Plain or fluted 5cm or 2 inch cutter
Ingredients:
  • 90g unsalted butter
  • 360g self raising flour
  • 1 tsp baking powder
  • 3 tbsp of caster sugar
  • Pinch of salt
  • 175ml of full fat milk
  • 110g sultanas
    • Method:
  • Line a baking tray with greaseproof paper. Pre heat the oven to 200C or Gas mark 6. Mix the flour, baking powder, salt and butter either in a food mixer or with your fingers until the mixture looks like fine crumbs.
  • Stir in the sugar, form a well in the centre of the dry mixture and pour in you slightly warm milk, mix well until all the ingredients are thoroughly combined.
  • Scatter the sultanas into the dough and fold well until they are evenly distributed through the dough. Scatter some self raising flour onto your clean work surface, take your dough and using a floured rolling pin lightly roll the dough until it is 4cm to 4.5cm thick.
  • Take a 5cm (2 inch) round or fluted cutter and dip it into your flour before cutting each scone and placing them onto your lined baking tray, repeat until you have used all your dough, brush the top of each scone with a little milk.
  • Place your baking tray into the oven and bake for approximately 10 to 12 minutes or until they are risen and lightly golden on the top.