Fruit scones
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Ingredients
Method
Preheat the oven to 200°C, gas mark 6. Sift the flour into a mixing bowl. Cut the butter into small squares and add it to the flour. Mix the butter into the flour until all the pieces are coated, then rub in, using your fingertips, until the mixture resembles fine breadcrumbs. Lift the mixture to incorporate air and keep it light.
Stir in the sugar & sultanas. Pour in the milk and mix with a round-bladed knife to make a soft dough. When the mixture forms a rough ball, put on a work surface that has been lightly dusted with flour.
Knead the dough briefly to smooth out the cracks, taking care not to overwork it or your scones will not rise so well. Press or roll out to 1.5cm thickness and cut into rounds with a 6cm pastry cutter. Gather up the scraps of dough, knead briefly, roll out again and cut out further scones.
Transfer the scones, spacing them a little apart, to the baking sheet. Bake for 10-12 minutes, until they are risen and golden brown. Transfer to a cooling rack and leave to cool. Serve warm or cold. Split the scones, spread with butter and jam and top with clotted or whipped double cream.
