Fruit Scones

Just for the Record, its pronounced Scone to rhyme with ‘cone’! 🙂

I always used to love my Mums scones when I was little, warm from the oven with lashings of butter and jam. On a holiday one year in Devon, we discovered Cream Tea’s and I’ve been hooked on them ever since. I think the combination of Jam with Clotted Cream makes my Mums scones even better!

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You will need;

10oz Self Raising Flour
3oz Butter
pinch of salt
3oz Sugar
3oz Saltanas/Currents/Raisins (your choice)
1 Egg
Dash of Milk
Sugar for sprinking

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Pre-heat the oven to Gas.8/230C/450F

Line and grease 3-4 baking trays

fruit scones

Sift the flour and salt into a bowl.

Add the butter and rub together to make bread like crumbs.

Add the sugar and the fruit and mix well with your fingers.

fruit scones

Make a dip in the mixture.

In a jug beat the egg with a dash of milk so you have about 10floz.

Pour this into the bowl.

Stir with a knife until you have a dough.

Lightly dust the side with flour so the dough doesn’t stick and roll out the mixture until the dough is about and inch deep.

Cut out the scones with a small cutter.

Place scones on the greased baking trays.

To glaze the scones, beat another egg with a dash of milk and use a brush to coat the top of each scone (or use your fingers) and sprinkle of a little sugar

fruit scones

Place in the middle of the oven and bake for 10-15 minutes (turning half way).

Leave to cool on a wire rack.

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Serve and eat as desired but I believe they are best served with Jam (traditionally Strawberry Jam) and Clotted Cream for ‘Afternoon Tea’

fruit scones

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Mmmmm Delicious

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