Seasonal fruity scones
This is a truly traditional people pleaser. Nothing could be better than enjoying a National Trust scone with a cup of tea.
Cakes and bakes
- 450g/1lb self-raising flour
- 115g/4oz soft margarine
- 85g/3oz caster sugar
- 85g/3oz sultanas
- 1 egg, beaten
- 200ml/7fl oz milk
Strawberry jam and clotted cream (or butter depending on your preference)
- Preheat the oven to 200°C/400°F/gas mark 6. Add the flour and margarine to the bowl and rub them together with your fingertips until the mixture resembles fine breadcrumbs. Then stir in the sugar and sultanas.
- Add the egg and gradually mix in 150ml/¼ pint of the milk to make a soft dough. Be careful when pouring in the milk not to let the mixture become too wet. Knead the dough lightly on a floured surface then roll out thickly to a generous 2cm/¾in thickness, or two fingers width. Stamp out circles using 7cm/2¾in biscuit cutter and transfer the scones to a lightly greased baking sheet. Don't forget to knead the trimmings back together and continue rolling and stamping until you have made 8 scones.
- Brush the top of the scones with a little of the remaining milk then bake for 10-15 minutes until well risen and golden brown.
- Serve warm, split in half and topped with jam and clotted cream. Whether you have the jam or the cream on first is entirely up to you, so enjoy!