Fruit scones
Quick and simple to make, this fruit scone recipe from William Drabble is a great place to start if you're new to baking. Whip up a batch of these and eat while still slightly warm for the ultimate indulgent cream tea. You could even serve the scones with your very own homemade jam if feeling adventurous.
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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
Method
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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Fruit scones
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© Great British Chefs 2019