Rich FruitScones
Serves
Ten
Time
25 Mins
Allergens
Wheat, Sulpher Dioxide, Milk, Eggs, Gluten
Ingredients
- 225g Self-raising flour
- 40g Golden caster sugar
- 75g Unsalted butter, softened
- 50g Mixed dried fruit
- 1 Egg, free range, beaten
- 4tbsp Milk, semi skimmed
Method
- First sift the flour into a bowl, add the sugar and rub the butter into the dry ingredients until the mixture looks crumbly.
- Sprinkle in the dried fruit, pour in the beaten egg, add the milk, a little at a time, you may not need it all. Start to mix to a dough with a knife, then bring the mixture together using your hands – it should be a soft but not a sticky dough. Form the dough into a ball and turn it out onto a lightly floured working surface.
- With a floured rolling pin, roll it out gently to a thickness of about 3cm, any thinner and they won’t rise well. Take a pastry cutter to cut out and when you have cut as many as you can, knead the remaining dough together again and repeat.
- Place the scones on the baking sheet, dust each one with flour and bake near the top of the oven for approx. 12 minutes. When they’re done they will have risen and turned a golden brown.
- Remove them to a cooling tray and serve very fresh, split and spread with butter.
