Cakes
Easy fruit scones
Easy fruit scones are perfect for relaxed weekend baking. Serve with strawberry jam and cream in whichever order you most feel is correct.
Ingredients
- 450g/1lb strong white flour, plus extra for dusting
- 5 tsp baking powder
- pinch salt
- 75g/3oz unsalted butter, plus extra for greasing
- 75g/3oz caster sugar
- 150g/5oz sultanas, or dried fruit of your choice
- 3 free-range eggs (2 lightly beaten and 1 for glazing)
- 250ml/9fl oz milk
- 400g/14oz clotted cream, to serve (optional)
Method
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Preheat the oven to 220C/200C Fan/Gas 7. Grease a large baking tray.
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Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs.
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Stir in the sugar, sultanas and beaten eggs.
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Stir in the milk using a wooden spoon, a little at a time, to form a smooth dough.
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Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in.
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Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly).
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Beat the remaining egg in a bowl and carefully brush the tops of the scones, taking care not to let any run over the edge.
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Place the scones onto the baking tray and bake in the oven for 10–12 minutes, or until golden-brown.
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Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream, if liked.
Easy fruit scones