Make these lovely fruit scones in 20 minutes. Perfect for afternoon tea with friends. Serve them warm with jam and cream.
Using chilled butter in this recipe contributes to a light and flaky dough. Sultanas can be swapped with other dried fruits of your choice, such a cranberries, diced dried apricots etc.
Plain Flour 250g
Baking Powder 2 tsp
Billington’s Golden 45g
Unsalted butter, 40g
Egg, medium 1
1. Preheat the oven to 220°C, and line a baking tray with baking parchment.
2. 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.
3. 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.
4. 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.
5. 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.
6. Cool on a wire rack, then to serve split and top with jam and cream.