FRUIT SCONES

INGREDIENTS

Bake King Plain Flour

250g

Bake King Baking Powder

2 tsp

Billington's Golden Caster Sugar

45g

Unsalted butter, cubed

40g

Sultanas

100g

Egg, medium

1

Whole Milk

75ml

FRUIT SCONES

Directions:

Preheat the oven to 220°C, Gas 7 and line a baking tray with baking parchment. 

Sieve the flour and baking powder into a large bowl and add the sugar and butter, rub together until the mixture resembles breadcrumbs then add the sultanas. 

In a jug beat together the egg and milk then pour into the bowl and mix using a round bladed knife until a dough forms, then knead a little with lightly floured hands until smooth. Add a little more milk if necessary if the dough seems dry.

Press or roll the dough out on a lightly floured surface to a thickness of about 3-4cm, then using a 5cm round cutter cut 8 scones. 

Place these on the baking tray, leaving about 5cm space in between, brush the tops with a little milk and sprinkle with caster sugar then bake in the oven for 15-20 minutes until they are golden brown and risen. 

Cool on a wire rack, then to serve split and top with jam and cream.

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