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Fruit scones
Serve these scones warm with clotted cream and strawberry jam.
Ingredients
Serves: 8
- 225g plain flour
- 4 teaspoons baking powder
- 5 tablespoons unsalted butter
- 5 tablespoons caster sugar
- 160ml full fat milk
- 70g currants
- 1 egg yolk, beaten
Method
Prep:20min ›
Cook:15min ›
Ready in:35min
- Preheat oven to 200 C / Gas 6. Lightly grease a baking tray or line with baking parchment.
- Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in centre, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
- On a generously floured surface, roll out dough to 2cm thickness. Stamp out 5cm rounds with a pastry cutter. Transfer to prepared tray, and brush tops with egg yolk. Allow to stand for 15 minutes.
- Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.
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Reviews & ratings
Average global rating:
(144)
Reviews in English (132)
Used different ingredients. I wash nd cut up 110g of fresh strawberries and put them instead of currants but more flour will be needed because the juice from the strawberries makes it too wet. - 24 Oct 2010
Excellent. Used sr flour and only 2 teaspoon baking powder. Cooked on 220 and barely took 10 minutes! Delicious with jam and cream. My husband loves them. - 06 Jul 2017
Mine went like rock cakes but my hubby loved them.I am now going to make some more - 06 Apr 2015