Fruit scones

I haven’t had much time to do any baking over the past few days, but made up for it tonight by preparing a batch of fruit scones while I waited for dinner to cook through.

They’re particularly good with either strawberry or gooseberry and elderflower jam, and both the boys and the Other Half are looking forward to morning tea tomorrow.

As for me, I’ve just had one for supper.

Ingredients

 

• 1lb self-raising flour
• 4oz unsalted butter
• 2oz sugar
• 4oz mixed dried fruit
• 8fl oz milk (about 20C, not cold)

 

Method

 

1. Preheat the oven to 220C (200C for a fan oven like ours).
2. Grease a large baking tray.
3. Sift the flour into a large mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs.
4. Stir in the sugar and dried fruit.
5. Make a hollow in the centre of the mixture, then gradually stir in enough milk to make a soft dough.
6. Turn the dough out onto a floured surface and knead lightly with your finger tips. Don’t overwork the dough or be heavy handed.
7. Roll the dough out to about ¾in thick and cut into 2in diameter rounds. Work the remaining dough back into a ball, roll out again and cut more rounds. Repeat until all the dough is used up (about 14 scones).
8. Place the scones on the greased baking tray, place in the oven and bake for 15-20 minutes until golden brown. Remove to a wire rack to cool.