FRUIT SCONES

Time for afternoon tea? Serve these fruity scones with jam and whipped cream.

Ingredients

300g self-raising flour

(or 300g plain flour & 2 tsp baking powder)

pinch salt

100g cold butter

50g raisins (opt.)

1 egg

100ml milk

50g sugar

Preheat oven to 180ºC fan

Sift flour and salt into a bowl

Add cold butter and rub into flour to form breadcrumbs

Add raisins and stir to distribute evenly

Whisk together egg, milk & sugar in a jug

Pour most of the liquid in, reserving a tablespoon to glaze the scones

Mix with a fork to form a slightly sticky dough

Lightly flour work surface

Tip mixture out and knead very gently until smooth

Shape in to a round and pat down to 2cm thick

Using a 6cm cutter, stamp out scones (avoid twisting the cutter) 

Place them 1 cm apart on a lightly floured baking tray

Brush the tops with the egg mixture

Bake for 15 minutes, turning once halfway through

Cool and serve with jam and cream!