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Fruit Scones

Fruit SconesIngredients

  • 100g (4 oz) butter or margarine at room temperature (do not use any low fat varieties)
  • 100g (4 oz) Caster Sugar
  • 450g (16 oz) Self-Raising White Flour
  • 50g (2 oz) Dried Mixed Fruit (or Glace Cherries or Sultanas)
  • A little Butter or Margarine to grease the baking tray
  • A little Milk (about ¼ pint (5 fl oz)

Equipment

  • 1 × Baking tray
  • Pastry cutters
  • Apron
  • Tea Towel
  • Weighing Scale
  • mixing bowls
  • measuring jugs
  • utensils
  • rolling pin
  • pastry cutters

Method

  1. Pre-heat the oven 200C/400F /Gas Mark 6 (160C fan)
  2. Measure butter and flour into a bowl.
  3. Rub the flour and butter together using your fingertips.
  4. Measure the sugar and add to the flour and butter, stir.
  5. Add the mixed fruit and stir.
  6. Add themilk a little at a time, using a round bladed knife to mix gently.
  7. Add milk until you have a soft dough.
  8. Turn the dough onto a lightly floured surface, knead very lighltly and then press out into a thickness of about 1½ / 2/3 cm).  Cut out the scones using a cutter and place them on the prepared baking tray.  Brush the tops of the scones with a little milk and bake in the oven for about 20 minutes until they are a pale golden brown.  Turn onto a cooking rack.