Scones are a simple tasty treat that don’t take long to make. They are a key element of afternoon tea, and are best served with jam and clotted cream – the debate rages on about which should be applied to the scone first! This fruit scone recipe can also be made plain without the fruit, and they can also be frozen – if you have any left!
I started by putting a baking tray in the oven while it heated up to 220C/200C Fan/425F/Gas Mark 7, then I put 275g self raising flour, a pinch of salt, 1 tsp baking powder and 65g butter in a large bowl.
I rubbed the mixture together until it formed fine crumbs. I then stirred in 3 tbsp caster sugar and 35g sultanas. I always use sultanas as my boyfriend doesn’t like raisins, but you could use raisins or mixed dried fruit.
I heated 175 semi-skimmed milk in the microwave for 50 seconds until it was warmed through but not hot, I then added 1 tsp of lemon juice and 1 tsp vanilla extract and left it for a few minutes, it will go a bit lumpy but don’t worry that’s meant to happen. I made a well in the flour mixture and poured in the milk, then mixed it in to form a dough.
I tipped it out onto a floured surface and patted it together as briefly as possible by hand to form soft dough. You don’t want to handle it too much. I cut out rounds using a 3 inch cutter, I re-shaped the dough when needed until it ran out.
I put the dough rounds onto the pre-heated baking tray and glazed the top with a beaten egg. I baked on 220C/200C Fan/425F/Gas Mark 7 for 10-15 minutes until the scones were risen, golden brown and sounded hollow when tapped on the bottom.
I made three batches of these scones and ended up with a big pile of light and fluffy scones. They were golden brown and the egg gives them a lovely shine on top. Of course I served them with jam and clotted cream for the perfect afternoon tea experience.
Now you just have to decide whether to put jam or cream on the scone first!
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- 275 g Self raising flour
- 1 tsp Baking powder
- A pinch of Salt
- 65 g Butter
- 175 ml Milk Whole or semi-skimmed
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
- 35 g Sultanas or other dried fruit
- 3 tbsp Caster sugar
- 1 Egg beaten, for glazing
- Jam for serving
- Clotted cream for serving
Put a baking tray in the oven and pre-heat it to 220C/200C Fan/425F/Gas Mark 7
Put the self raising flour, salt, baking powder and butter in a large bowl
Rubb the mixture together with your fingertips, or pulse in a food processor, until it resembles breadcrumbs
Stir in the caster sugar and sultanas
Heat the milk in the microwave for 50 seconds until it is warmed through but not hot, then add the lemon juice and vanilla extract and leave it for a few minutes, it will go a bit lumpy but don't worry, that's meant to happen
Pour the milk mixture into the flour, then mixed it in to form a dough
Tip the dough out onto a floured surface and pat it together as briefly as possible by hand to about 2cm thick. Cut out rounds using a 3 inch cutter, you can make them bigger or smaller if you like by using different size cutters. Re-shape the dough when needed until it runs out
Put the dough rounds onto the pre-heated baking tray and glaze the top with the beaten egg. Bake on 220C/200C Fan/425F/Gas Mark 7 for 10-15 minutes until the scones are risen, golden brown and sound hollow when tapped on the bottom
Cool on a rack and then slice in half and serve with jam and clotted cream for a truely indulgent afternoon tea experience!