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 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)
- 250ml Milk
- A little Butter or Ghee 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 50g sultanas or mixed fruits. Add ingredients to crumbs in a bowl. Mix all ingredients together.
- Add milk to crumb mixture, a little at a time, using a round-bladed knife. Mix with the knife while adding milk, until the crumb mixture sticks together to form a dough when the crumbs will stick together.
- Turn the dough onto a lightly floured surface. Gently bring the dough together with your hands and lightly squeeze into a dome. Then flatten the dough with your hand into a thickness of about 1½ inches.
- Cut out the scones using a round pastry cutter. Dip the pastry cutter in flour, then cut out the scones. Flouring the pastry cutter will prevent the scones sticking to it. Place the scones on the prepared baking tray. Brush the tops of the scones with a little milk or beaten egg (NB: Beaten 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. (NB: If baking in a preheated oven the scones will be ready in 15 to 20 minutes.
- When scones are baked take them out of the oven and turn scones onto a wire cooling rack to cool.