Fruit Scones
My whole family loves scones so I baked some for them to enjoy.
Ingredients
450g/1lb self-raising flour2 tsp baking powder
50g/1¾oz caster sugar
100g/3½oz butter, softened, cut into pieces
2 large eggs
200ml milk
Handful of sultanas
50g/1¾oz caster sugar
100g/3½oz butter, softened, cut into pieces
2 large eggs
200ml milk
Handful of sultanas
To serve
Clotted cream or butter
Jam
2. Mix the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
3. Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz (around 200ml). Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
4. Turn out onto a lightly floured work surface, knead lightly and work in the sultanas. Roll out to a rectangle about 2cm/¾in thick.
5. Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra egg.
6. Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
7. To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
Method
1. Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays.2. Mix the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
3. Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz (around 200ml). Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
4. Turn out onto a lightly floured work surface, knead lightly and work in the sultanas. Roll out to a rectangle about 2cm/¾in thick.
5. Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra egg.
6. Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
7. To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
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