Fruit Scones

I used to really struggle making scones – they would never rise. I decided to pick a simple recipe and alter it until I found my perfect scones. Originally, the recipe called for 300g of plain flour. When I first made the scones, I didn’t have enough and substiuted 100g with self-raising flour. The result? Splendidly light scones!

Fruit Scones

Unfortunately, this picture was taken by me. I’m sure my photograpy skills will improve soon. Or at least I really hope they do.

This recipe yields around six to eight scones.

200g plain flour
100g self-raising flour
4 tsp baking powder
good handful of raisins
Pinch of salt
75g unsalted butter, softened
70g caster sugar
1 egg
120ml cream
1 tsp vanilla extract (optional)
1. Preheat oven to 200 C and lightly grease a baking sheet.
2. Sift the flour, baking powder and salt into a bowl.

3. Add the butter and rub in with your fingers until the mix resembles fine breadcrumbs. Stir in the sugar and add the fruit.

4. Beat the egg and cream together, with the vanilla extract. Pour into the flour mixture and bring together lightly with your hands into a dough.

5. Turn out onto a lightly floured surface and knead very briefly to form a fairly smooth ball.

6. Gently roll the dough out to a thickness of about 4cm. Use something round (such as a mug) to cut out the scones and place them on the baking sheet.

7. Brush the tops of the scones with milk, making sure the milk doesn’t flow down the side, and bake for about 15 minutes until risen and golden.

About Nicola

I’m Nicola, the face behind Happy Healthy Motivated – your go-to guide to becoming your best you!
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