These fruity scones are quick, easy and so versatile and these fruity scones are perfect for an impromptu cream tea or just for a grab and go sweet treat. If you opt for the cream tea you have to use Bonne Maman Strawberry Conserve and Rodda’s Clotted Cream.
- 350g self-raising flour, plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g butter, cut into cubes
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- squeeze of lemon juice
- 100g sultanas
- beaten egg, to glaze
- jam and clotted cream, to serve
Put the flour into a large bowl with the salt and baking powder, then mix all together. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round tin about 4cm deep.
Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Bake for 10-15 mins in the top oven at 220°C until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.
Recipe from BBC Good Food.