Fruit scones

Who doesn’t love a afternoon tea with homemade warm scones, Somerset clotted cream and jam? My mouth waters at the very thought, such a simple thing to make!

Method

  1. Heat the oven 220C/200 Fan/ Gas 7
  2. Gently warm the milk to luke warm around 40C
  3. Sift the flour, baking powder and salt in a bowl
  4. Add the butter and mix together until it resembles breadcrumbs
  5. Add the sugar to the dry mix along with the vanilla and lemon juice
  6. Add in the warm milk until a dough forms
  7. Don’t over work the mix, but just as everything comes together add the raisins or sultanas
  8. Turn the dough out onto a slightly floured surface and roll to around 4cm thick. Use your cutter to cut the scones out, place on a greaseproof lined baking tray.
  9. Brush with the beaten egg to glaze.
  10. Bake for 10mins until golden, they are at their best when still warm. Flash in the oven for a few mins before serving.

Scones freeze well, defrost for 2/3 hours, splash with a few drops of water before putting in the oven for 2/3 mins to stop them drying out.