« back to recipes search results
Scones / Fruit Scones
Scones are delicious split and served with butter, good jam and perhaps clotted cream. But they don't keep very well - so are at their best eaten on the day.
Failing that, keep them in an air-tight at room temperature, as a fridge will make them dry out - or they freeze well on the day of baking.
If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.
For about 12 scones:
A little butter and a sprinkling of flour
8 oz/250gr Plain Flour (or use half plain & half wholemeal)
2 teaspoons (10ml) Baking Powder
1 teaspoon (5ml) Bicarbonate of Soda
Scant ½ teaspoon (2ml) Salt
2 oz/ 60gr Butter, at room temperature
2 oz/60gr Caster Sugar
2 oz/60gr Raisins
2 oz/60gr Sultanas
1 large Egg, mixed with 3 fl oz/75ml Milk
Equipment needed: A baking tray, large enough to comfortably hold 12 scones. A 2 ins/5cm round pastry cutter.
1. Rub a smear of butter over the baking tray, covering all areas, then sprinkle with a little flour – covering the whole tray.
2. Discard any loose flour, enough will stick to the butter, but the scones won’t have over floury bottoms
3. Sift the flour, baking powder, soda and salt into a big bowl. The added air will make the scones lighter.
4. Using your fingertips, rub the butter into the flour, until the mixture resembles ]breadcrumbs.
5. Mix in the dried fruit and sugar.
6. Using a fork, mix in enough of the egg mixture to form a soft dough. Then knead it lightly.
7. Turn the dough out onto a lightly-floured board and roll it out to a thickness of about ½ inch/1cm.
8. Cut circles from the dough, placing them on the prepared baking sheet, making sure they are well-spaced. The left over dough can be re-rolled, and the procedure repeated.
9. Bake in a pre-heated oven 425F/220C/Gas 7, for 12 minutes, or until they have risen and are golden.
Cool a little – then serve warm as soon as possible.