HM’s best fruit scones
Author: Michelle Cowan and the Blagdon Bakehouse team at Blagdon Farm Shop
Serves: 12
Ingredients
- 225g self-raising flour
- ½ tsp salt
- 25g-50g butter
- 50g caster sugar
- 50g currants, sultanas or other dried fruits
- 125ml-150ml milk
- flour for kneading
- milk or beaten egg for glazing
Method
- Grease a baking sheet and preheat the oven to 220C/Gas 7.
- Sift flour and salt into a large mixing bowl, rub in the butter to form a breadcrumb texture. Stir in the sugar and dried fruit. Add 125ml milk and use a round-bladed knife to mix to a dough. Add a little more mllk if needed. Knead very lightly on a floured surface until smooth.
- Roll out to about 1cm thick and cut into rounds using a 6cm cutter. Place on a greased baking sheet, brush with milk or beaten egg and bake for 10-12 mins. Cool on a wire rack.
- Serve with masses of jam and cream.
