Fruit Scones

What Goes With It

• Strawberry jam
• Clotted cream
• Salted butter
• Hot tea

How to Cook Fruit Scones

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1. Heat the oven to 220°C / 430°F and line a tray. Rub the butter into the flour, baking powder, salt and sugar until the mixture looks like fine crumbs.

   Mark done

2. Stir in the sultanas, then add the milk and mix with a knife until it just forms a dough.

   Mark done

3. Pat the dough to 3 cm thick on a floured surface. Cut eight rounds with a 6 cm cutter, pressing straight down.

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4. Set the scones on the tray, brush the tops with egg and bake for 15 minutes until risen and golden.

   Mark done Start 15 min timer

Worth Knowing Before You Cook

Keep the butter cold.

Cut straight down and do not twist the cutter.

If your oven runs hot, check at 12 minutes.

Let them stand for 5 minutes before splitting.

Changing the Recipe

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Leftovers

Best on the day. Keeps in a tin for 2 days and warms through in a 160°C oven for 5 minutes.

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.