Traditional Fruit Scones


Traditional Fruit Scones


75g (2½ oz) butter, chilled and cut into cubes, plus extra for greasing
350g (12oz) self-raising flour, plus extra for dusting
1½ Tsp. baking powder
30g (1oz) caster sugar
75g (2½ oz) sultanas
About 150ml (5fl oz) milk
2 large eggs, beaten


Preheat the oven to 220°C (fan 200°C/425°F/Gas 7) and lightly grease a large baking sheet.

Add the flour and baking powder into a large mixing bowl followed by the cubes of butter, keeping all the ingredients as cold as possible.

Rub the butter into the flour with your fingertips until the mixture looks like fine breadcrumbs then add the sugar and sultanas.

Pour 100ml (31⁄2fl oz) of the milk and all but 2 tablespoons of the beaten egg into the flour mixture then mix together with a palette knife to form a soft dough.

Turn the dough out onto a lightly floured work surface and lightly knead until the dough is all gathered together. Gently roll and pat out to form a rectangle about 2cm (¾in) deep.

Cut out as many rounds as possible from the first rolling with a 6cm (2½ in) cutter and lay them on the baking sheet, spaced slightly apart.

Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones.

Brush the tops of the scones with the reserved egg and bake for about 10 minutes, or until risen and golden.

Cool on a wire rack.

Products Used

Home Made Traditional Stoneware 21cm Mixing Bowl
MasterClass Non-Stick Double Layered Baking Sheet
KitchenCraft Flexible Palette Knife / Spreader
KitchenCraft Eleven Round Plain Pastry Cutters With Metal Storage Tin
KitchenCraft Silicone Pastry / Basting Brush
MasterClass Non-Stick 46cm x 26cm Cooling Tray