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Fruit scones

by
William Drabble
Scones recipe

PT30M

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Ingredients

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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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Method

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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
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William Drabble
William Drabble

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

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