fruit scones

Scones are probably one of the first things I ever learned to bake and even now i love the simplicity of them and how they still taste delicious everytime.

The recipe i use now has slightly changed from what i used growing up, but definitely this recipe gives me the best tasting and textured scones to date.

These are the classic sultana scones, but you can swap them for glace cherries, rasins or chocolate chips or even leave them plain if you prefer

To make 12-15 scones you will need 

250g strong bread flour
250g plain flour
5 level tsp baking powder
80g unsalted butter
80g caster sugar
250ml milk
2 medium eggs
100g sultanas/choc chips/glace cherries 

• Preheat your oven to 200c (fan) and line 2 baking trays with grease proof paper
• Place your flour, butter, baking powder and sugar in a bowl and rub the mixture together with your fingers till you get a breadcrumb like consistency. Add in your chosen fillings at this point, mix them through
• Add in eggs and half the milk and mix together to combine everything. Add the rest of the milk a little at a time combining the mixture until you get a soft (but not wet) dough. You may not need all the milk
• Place the dough on a lightly floured surface and knead for a couple of minutes till you have a smooth dough.
• Roll out your dough to about 2 and a half cm thick and use a 5and a half cm cookie cutter to cut out rounds. Re roll any remaining dough and cut out more rounds.
• Brush the tops with beaten egg and leave to rest for about 5 minutes.
• Bake in the  oven for 12-15 minutes until golden brown and they have risen. 
• Serve toasted with butter or with jam and cream