Traditional Fruit Scones

Classic British scones — light and fluffy with a golden top. The key is a light touch: handle the dough as little as possible and pat rather than roll.

• Time: 25 minutes (Prep 15 mins | Cook 10–12 mins)
• Difficulty: Easy
• Makes: 8–10

Ingredients

• 225g self-raising flour, plus extra for dusting
• 1 tsp baking powder
• Pinch of salt
• 50g cold unsalted butter, cubed
• 25g caster sugar
• 75g sultanas or raisins
• 1 large egg
• ~100ml whole milk, plus extra for brushing

Method

1. Preheat the oven to 200°C (180°C fan). Line a baking tray with baking parchment.
2. Mix the dry ingredients. Tip the flour, baking powder1 tsp baking powder, and salt into a large bowl and stir to combine.
3. Rub in the butter. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Work quickly to keep the butter cold.
4. Add the sugar and fruit. Stir in the caster sugar25g caster sugar and sultanas.
5. Make the dough. Beat the egg1 large egg and add it to the bowl with most of the milk. Mix until a soft dough forms — add the remaining milk gradually if needed. The dough should be soft but not sticky.
6. Shape. Turn the dough out onto a lightly floured surface. Pat gently (do not roll heavily) to about 2–3cm thick. Cut into rounds using a floured cutter and place on the prepared tray.
7. Bake. Brush the tops with a little milk. Bake for 10–12 minutes until well risen and golden on top.
8. Cool briefly on a wire rack before serving.