About this recipe:There are many scone recipes, but the best ones result in a scone that rises a little but not too much and has a light doughy texture. Sometimes it can be hit or miss how your scones turn out and you may need to adjust the recipe to your liking to achieve the perfect shape and texture. Served with jam and clotted cream they are a British favourite in small town cafes with a cup of steaming hot tea, also known as a cream tea.
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Method Prep:15min › Cook:12min › Ready in:27min
Preheat oven to 180 C / 160 C fan / Gas 4.
Sift the flour, baking powder and salt in a large bowl. Add the butter and rub in using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and dried fruit.
Lightly whisk the egg with the milk and add to the flour mixture. Stir well until the mixture comes together to form a slightly sticky dough, then tip out onto a floured surface.
Using floured hands lightly knead the dough, then using a floured rolling pin roll out the dough until it is 2cm thick. Cut out shapes using a pastry cutter and carefully transfer them to a baking tray.
Brush the tops of the scones with a little milk and bake for 12 to 15 minutes until lightly browned. Remove from the oven and transfer the scones to a cooling rack.
Raisins and currants are the most common used dried fruits, but you can use others such as chopped dried apricots, blueberries, cranberries, or mixed dried fruit comprising of raisins, sultanas, currants and citrus peel.