Fruit Scones
12
20
MINS
MINS
Metric
Imperial
INGREDIENTS
| A little Trex, for greasing | |
| 450g | Self-raising flour |
| ½ tsp | Salt |
| 50g | Trex |
| 50g | Butter, chilled and diced |
| 50g | Caster sugar |
| 50g | Sultanas, raisins or dried cherries |
| 300ml | Milk |
| Butter, to serve |
Method
Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6. Lightly grease a baking sheet with a little Trex.
Sift the flour and salt into a large mixing bowl. Add the Trex and butter and use your fingertips to rub them into the flour until the mixture looks like breadcrumbs.
Stir in the sugar and fruit, then gradually add just enough milk to make a soft, but not sticky dough, stirring it in with a round-bladed knife. Turn the dough onto a lightly floured surface, flour your hands a little, then knead the dough lightly for a few moments.
Using a lightly floured rolling pin, roll out the dough to about 2.5cm (1in) thick, then use a 5cm (2in) plain or fluted cutter to stamp out rounds. Gather any trimmings together, re-roll and cut out more scones.
Arrange the scones on the baking sheet. Brush the surface with a little milk, then bake for 18-20 minutes towards the top of the oven, until well risen and golden brown. Cool for a few moments and then transfer to a cooling rack. Serve warm, and spread with butter.
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