Recipes
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National Trust fruit scones
Learn to bake our world-famous fruit scones, best enjoyed with jam and a dollop of clotted cream.
- 15 minutes prep. time
- 10–15 minutes cooking time
- Serves 8
- Cakes, bakes & desserts
Ingredients
- 450g self-raising flour
- 115g soft margarine
- 85g caster sugar
- 85g sultanas
- 1 egg, beaten
- 200ml milk
- Strawberry jam and clotted cream to serve
Method
Step 1
Preheat the oven to 200°C (180°C fan/gas mark 6). Add the flour and margarine to the bowl of an electric mixer and mix together until it resembles fine crumbs. Stir in the sugar and sultanas.
Step 2
Add the egg and gradually mix in 150ml of the milk to make a soft dough. Turn out on to a floured surface and knead lightly, then roll out thickly to a generous 2cm thickness, or two fingers.
Step 3
Stamp out circles using a 7cm fluted biscuit cutter and transfer the scones to a lightly oiled baking sheet.
Step 4
Knead the trimmings and continue rolling and stamping until you have made eight scones.
Step 5
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.
Step 6
Serve warm, split and topped with jam and clotted cream.
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