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Rich Fruit Scones

01 April 2020
Rich Fruit Scones
  • 200g self-raising flour
  • ½ tsp salt
  • 50g butter or margarine
  • 25g sugar
  • 50g currants or sultanas
  • 1 egg beaten with 75ml of milk

Preheat oven to 180 degrees. Mix flour, sugar and salt. Rub in butter until the mix represents breadcrumbs. Add fruit, then egg mixture (reserve some liquid for the tops). Knead lightly on a floured surface, then roll out to 1.5cm thickness. Cut into rounds, re-roll the excess and cut more until no mixture is left. Place on a baking try, brush the reserved egg mix over and bake for 7-8 minutes.