Scones have a delicious fluffy texture to it. Using butter will give the scones a buttery flavour. Nice to have with tea.
- 100g (4 oz) butter or margarine at room temperature (do not use any low fat varieties)
- 450g (16 oz) Self-Raising White Flour
- 100g (4 oz) Caster Sugar
- 50g (2 oz) Dried Mixed Fruit (or Glace Cherries or Sultanas)
- Milk (about ½ pint/(300ml)
- A little Butter or Margarine to grease the baking tray or line with greaseproof paper
- Baking tray
- Round pastry cutter
- Tea Towel
- Weighing Scale
- Large mixing bowl
- Measuring jug
- Pastry brush
- Rolling pin
- Pre-heat the oven 200C/400F /Gas Mark 6 (160C fan)
- Measure 450ml flour and 100g butter, then place in mixing bowl. Cut butter into small pieces.
- Rub the flour and butter together using your fingertips, until form into crumbs. This takes around 20 to 30 minutes. Crumbs will be a light yellow colour, without lumps of butter.
- Measure 100g castor sugar and add to crumbs in bowl, 50g saltanas or mixed fruits. Mix all ingredients together.
- Add milk to crumb mixture, a little at a time, using a round bladed knife. Mix gently. Continue to mix with the knife while adding milk, until the crumb mixture sticks together to form a dough. you have a soft dough.
- Turn the dough onto a lightly floured surface. Gently bring the dough together with your hands and lightly squeeze into a dome. Flatten the dome with your hand into a thickness of about 1½ inches.
- Cut out the scones using a round pastry cutter and place them on the prepared baking tray. Brush the tops of the scones with a little milk or beaten egg (NB: Egg will give the scones a stronger golden brown colour when baked).
- Bake in the oven for about 20 to 30 minutes until the top of scones are a golden brown colour.
- Then take out of oven and turn onto a wire cooking rack to cool.