Fruit Scones
Nothing beats a freshly baked fruit scone, warm from the oven and ready to enjoy with a generous spread of butter. These classic British scones are light, fluffy and packed with juicy dried fruit, making them a lovely treat for afternoon tea, a weekend bake or simply enjoyed with a cup of tea.
Ingredients:
350g plain flour
100g unsalted butter, cut into cubes
50g caster sugar
175ml milk
50g raisins
50g dried cranberries
1 teaspoon vanilla extract
2 teaspoons baking powder
Pinch of salt
To finish
2 tbsp milk, to glaze
Equipment:
To serve
Clotted cream
Strawberry jam
Icing sugar
Method:
1. Add the flour, baking powder and salt to a large mixing bowl and stir. Add the butter and work with your fingertips until it looks like crumbs.
2. Add the sugar, milk and vanilla and mix until combined.
3. Fold in the raisins and cranberries.
4. Roll the dough out to a 2 cm thickness.
5. Using a 5 cm cookie cutter, cut out 12 scones.
6. Place the scones onto a large baking tray covered with greaseproof baking paper.
7. Brush with some milk.
8. Bake in a preheated oven to 180°C/160°C fan/gas mark 4 for 10 mins until golden.
9. Serve with strawberry jam and clotted cream and dust with some icing sugar.
10. Enjoy!