Fruit scones

Name: Fruit scones
Total time: 30 min
Cuisine: British
Ingredients: 350g self-raising flour; 1 tsp baking powder; 80g cold butter, cubed; 3 tbsp caster sugar; 75g sultanas; 175ml milk; 1 egg, beaten, for glazing

Light, tall scones with sultanas, best eaten the day they are made with jam and clotted cream.

Time30 min
LevelEasy
Costabout £0.25 a head
Oven220°C (200°C fan)

8 scones

Ingredients

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350 gself-raising flour
1 tspbaking powder
80 gcold buttercubed
3 tbspcaster sugar
75 gsultanas
175 mlmilk
1eggbeaten, for glazing

Method

1
Heat the oven to 220°C (200°C fan). Put a floured baking tray in to warm.
2
Rub the flour, baking powder and butter together until like breadcrumbs. Stir in the sugar and sultanas.
3
Add the milk and mix quickly to a soft dough without overworking it.
4
Pat out on a floured surface to 3 cm thick and cut into rounds with a 6 cm cutter, pressing straight down.
5
Place on the hot tray and brush the tops with beaten egg.
6
Bake for 12 minutes until risen and golden. Cool on a wire rack.
12 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.