Fruit Scones

You can’t beat a classic scone with butter, jam and a cup of tea. This recipe is really simple and the only trick is not to handle the dough too much or the mixture won’t rise in the oven. I know loads of people don’t like raisins so feel free to substitute these for chocolate chips or even leave them out completely and have them plain. These are best served warmed and freshly eaten within 2 days of cooking (if they last that long!).

Ingredients

Makes 5 | Roughly 278 calories per scone*

• 50g cold butter cubed

• 200g self raising flour

• 1 tsp baking powder

• 25g caster sugar

• 100ml low fat milk

• 50g raisins

• 1 egg beaten (or extra milk) for glazing

Method

1. Preheat oven to 180 Celcius and line a baking tray with greaseproof paper.

2. In a large bowl rub the cold butter into the flour with your fingertips until they resemble fine breadcrumbs and there are no lumps of butter anymore.

3. Stir in your sieved baking powder, sugar & raisins.

4. Add in your milk and stir until just combined (don’t overmix).

5. Tip onto a flour work surface and roughly flatten so that you will have enough for 5 large scones.

6. Using a scone cutter or the rim of a tumbler glass, cut out 5 scones and place them on the baking tray.

7. Brush the top of each scone with beaten egg or a bit of milk to get a nice sheen in the oven.

8. Bake for 18-22 minutes.