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Fruit scones

Learn how to make a traditional fruit scone with this recipe, best enjoyed with spoonfuls of jam and dollops of clotted cream.

  • 20 minutes prep. time
  • 15-20 minutes cooking time
  • Serves 12
  • Cakes, bakes & desserts
A close up view of a scone served on a plate with a generous helping of jam and cream
Freshly-baked scones with jam and cream | © National Trust Images/Michael Harvey

Ingredients

  • 750g self-raising flour
  • 185g butter or plant-based margarine
  • 120g sultanas
  • 120g caster sugar
  • 350ml milk or oat drink
  • Strawberry jam and clotted cream to serve (optional)

Method

Step 1

Preheat oven to 180°C (160°C fan/gas mark 4).

Step 2

Weigh the flour and butter or plant-based margarine into a large bowl and rub it into the flour. The mixture should resemble fine breadcrumbs.

Step 3

Into your base mix add the sultanas and sugar. Mix gently to combine.

Step 4

Add ¾ of the milk or oat drink into the dry mix and stir to combine. Add the remaining milk until you have a dough that is soft but not too sticky.

Step 5

Tip the mixture onto a lightly floured surface.

Step 6

Roll the dough approximately 4cm thick. Use a 7cm straight-edged round cutter to cut out 12 scones, re-rolling the dough as needed.

Step 7

Place the scones onto a lined baking tray.

Step 8

Dip in or brush the top of each scone with a little milk or oat drink.

Step 9

Place in the oven and bake for 15-20 minutes until risen and lightly coloured. The scones should feel light when you pick them up.

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