Fruit Scones
Ingredients
- 225 gr. (8 oz.) self raising flour
- 2 level tbsp. caster sugar
- 75 gr. (3 oz.) butter or margarine
- 50 gr. (2 oz.) sultanas, or mixed dried fruit
- 1 large egg, beaten
- 3-4 tbsp. milk to mix
- Milk or beaten egg to glaze
- Preheat oven to 190°C.
- Place baking sheet in oven to heat up. No need to grease.
Method
Place the baking sheet into the oven.
Sieve the flour into a bowl and stir in the sugar. Rub in the fat until the mixture looks like breadcrumbs.
Stir in the dried fruit, pour in the beaten egg and 3 tbsp. milk. Bring the mixture together with a knife and if it looks dry add a little more milk. Start to mix to a dough with your hands, gently. It should be soft but not sticky. Form the dough quickly into a ball and turn out onto a floured working surface.
Roll it out very lightly to about 1 cm. (½") thick. Cut into rounds and then reshape gently by rolling it between your hands to plump up the scone. Brush with milk or beaten egg and place on the baking sheet. Sprinkle over a little Demerara sugar if you like.
Have the oven hot and bake at 190°C for about 10-12 minutes, or until the scones are well risen and golden brown. Place them on a cooling tray.
Delicious eaten right away, but they freeze well and can then be defrosted and heated in the oven until warm.
