Fruit scones
With a spread of clotted cream and jam, these are ideal of any afternoon tea.
Fruit scones
Ingredients
- 500 g plain flour
- 100 g caster sugar
- 2 tsp baking powder
- ½ tsp salt
- 170 g butter
- 1 egg, lightly beaten
- 225 ml milk, plus extra for glazing
- 75 g sultanas or currants
Instructions
- Preheat oven to 200 C / Gas 6. Lightly grease two baking tray.
- In a large bowl, combine flour, sugar, baking powder and salt. Rub in butter. Mix the egg and milk in a small bowl, add the sultanas and stir into flour mixture until moisten a moist dough.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 2cm thick round. Using a round cutter, cut out and place on the prepared baking tray, repeat until all the dough has been used up.
- Glaze the tops with milk and bake 15 minutes in the preheated oven or until golden brown.