I love how quick and easy scones are to make. They’re the perfect addition to a summer picnic or a homemade afternoon tea and they’re ready in under 30 minutes.
Whether you go for cream first then jam, or jam first then cream, these fruit scones are best served warm from the oven and piled high with toppings.
Fruit scones are the perfect addition to any picnic this summer and ready in less than 30 minutes.
- 225 g self-raising flour
- 40 g unsalted butter cubed and very soft
- 40 g golden caster sugar
- 50 g sultanas
- 1 egg beaten
- pinch salt
- 4 tbsp milk
Pre-heat your oven to 200 degrees and line a baking tray with greaseproof paper.
Sieve flour into a medium sized mixing bowl before adding in the cubed butter and golden caster sugar. Use your hands to rub the butter into the dry ingredients until it resembles coarse breadcrumbs.
Add in the sultanas, beaten egg and half of the milk, bringing the mixture together with a knife. Add the remaining milk slowly until a soft dough forms. If it starts to become sticky, add a sprinkle of flour.
Once you've brought the dough together turn it out onto a lightly floured worktop before rolling the dough to around 5cm thick. Use a fluted pastry cutter to cut circular scones from the dough.
Place the scones on the baking tray and cook for 15 minutes, until the scones are golden and gently risen.
Sift the flour into the bowl, trying to get as much air in as you can to improve the rise of the scones.
Once you’ve rubbed the butter in the mixture should resemble course breadcrumbs.
Bring the mixture into a loose dough using a knife or fork before using your hands to form a soft dough, before turning out onto a floured work surface.
Cut as many scones as you can from the dough before bringing it back into a ball and rolling it out again, cutting scones until you run out of dough.
I use a few different sizes of pastry cutter to get the most from the dough.
Once your scones are baked, split them whilst they’re still warm and slather them with clotted cream and homemade strawberry jam for a delicious teatime snack.
In an airtight container the scones will keep fresh for up to three days.