> Recipes > Scone

Scones recipe

Fruit scones

PT30M

1
Preheat the oven to 165°C/gas mark 3. Sieve the flour and baking powder together, add the sugar then rub in the butter
  • 500g of plain flour
  • 28g of baking powder
  • 85g of butter
  • 60g of sugar
2
Add the sultanas and currants if you would like fruit scones or leave them out for plain
  • 1 handful of currants
  • 1 handful of sultanas
3
Gently mix in the milk and cream to form into a dough being careful not to overwork it
  • 140ml of single cream
  • 140ml of milk
4
On a floured surface, roll the dough out until its 2.5cm thick. Cut to desired size and shape using scone cutters or a knife
5
Bake for 15 minutes or until golden brown and cooked all the way through
6
Serve warm with plenty of clotted cream and home made strawberry jam
  • 2 dollops of clotted cream
  • 2 dollops of homemade strawberry jam

Ingredients

Metric

Imperial

  • Scones

    • 500g of plain flour, sifted
    • 28g of baking powder
    • 85g of butter
    • 60g of sugar
    • 1 handful of currants
    • 1 handful of sultanas
    • 140ml of single cream
    • 140ml of milk
  • To plate

    • 2 dollops of clotted cream, per person
    • 2 dollops of homemade strawberry jam, per person

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