Fruit Scones

SconesSometimes you just can’t beat a good old fashioned scone. This is a recipe which me and my mum have both been following since we were little.

225g self-raising flour
2 tablespoons caster sugar
75g Stork margarine for baking
1 egg, beaten
Couple handfuls mixed dried fruits
3-4 tablespoons milk

Makes 12 scones. Preheat the oven to 220C and grease a baking tray.

  • Place flour, sugar and marge into a large bowl. Rub the marge into the dry ingredients with your fingertips until the mixture looks like breadcrumbs.
  • Sprinkle in the fruit
  • Pour in the beaten egg and start to combine to form a dough. Add milk as required. The dough should be soft but not sticky. If it becomes too sticky, add some more flour.
  • Form into a ball, and then on a floured surface roll out with a rolling pin until around 1cm thick.
  • Use round cookie cutters to cut. Do not twist them while in the dough as this will prevent the scones from rising.
  • Pop the circles on the baking tray and wash with egg or milk.
  • Bake for 12-15 minutes until the scones are risen and golden brown.

Eat as soon as you can without burning yourself! With a good scone, you should be able to pull it apart in halves without using a knife.

These are amazing with butter/strawberries and cream/jam but I often eat them plain too if they turn out nice and soft.

You can use any fruit you like. I like raisins and dried cranberries best. The scones pictured above also have pumpkin seeds in them which was a lovely addition.


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