Quick and Easy Fruit Scones
Ingredients
- 265g self raising flour
- 3/4 tsp baking powder
- 65g lightly salted butter (or unsalted butter plus a pinch of salt)
- 35g caster sugar
- 3/4 tsp vanilla extract
- 2 handfuls sultanas or raisins or a mix
- 130ml warm milk plus 2 tsp lemon juice
- 1 free range beaten egg
Preparation
Preheat the oven to 200 degrees Celsius. Add the milk to a small cup, stir in the lemon juice, and set aside.
Put the flour in a mixing bowl and stir in the baking powder. Add the butter and rub it into the flour until no big lumps remain. Mix in the sugar, dried fruit, and vanilla. Slowly add the milk and lemon mixture, using a butter knife to form a dough.
Flour the work surface and pat the dough out. Fold it over a couple of times for even consistency. Shape it into a round with your hands. Flour a rolling pin and roll the dough to about 3cm thick, ensuring even depth.
Cut out scones with a 7/8cm pastry cutter, pressing firmly without twisting. Set aside each scone and reroll dough as needed. Brush the tops with beaten egg.
Scatter flour on a baking tray and place it in the oven for a few minutes. Remove the tray, place the scones on it, and bake for 10 minutes until light golden brown.
Notes
This recipe can be prepared in under 30 minutes and is perfect for teatime served with jam and cream.
