Fruit scones - recipe

Ingredients

Recipe , Picnic , Fruit , Summer , Scones

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1

Preheat the oven to 220°C (fan 200°C, gas mark 7) and line a baking tray with baking parchment.
2
Sieve the flour and baking powder into a large bowl and add the sugar and butter, rub together until the mixture resembles breadcrumbs then add the sultanas.

For this step you'll need:
- 250g Plain white flour
- 2tsp Baking powder
- 45g Unrefined golden caster sugar
- 40g Butter (unsalted) cubed
- 100g Sultanas
3
In a jug beat together the egg and milk then pour into the bowl and mix using a round bladed knife until a dough forms, then knead a little with lightly floured hands until smooth. Add a little more milk if necessary if the dough seems dry.

For this step you'll need:
- 1 Egg(s) (free range) medium
- 75ml Milk (whole)
4

Press or roll the dough out on a lightly floured surface to a thickness of about 3-4cm, then using a 5cm round cutter cut 8 scones.
5

Place these on the baking tray, leaving about 5cm space in between, brush the tops with a little milk then bake in the oven for 15-20 minutes until they are golden brown and risen.
6

Cool on a wire rack, then to serve split and top with jam and cream.

⇐ Ginger scones

Fat rascals ⇒