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Dried Fruit Scones

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  Self raising flour 8 Ounce (250 Gram)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Vegetable fat 1 1⁄2 Gram (400 Gram)
  Castor sugar 2 Ounce (50 Gram)
  Raisins 2 Ounce (50 Gram)
  Currants 2 Tablespoon
  Egg 1 Large
  Milk 3 Fluid Ounce (75 Milliliter)

Sift the flour, baking powder and salt into a mixing bowl.
Rub in the fat until the mixture resembles breadcrumbs.
Stir in the sugar, raisins and currants.
Mix together the egg and milk and stir gradually into the fruit mixture until it is stiff and glossy.
Knead lightly to a dough.
Roll out the dough to approximately 1 cm/2 in thick.
Cut into 5 cm/2 in circles and place these on a greased baking shed t.
Bake in a very hot oven (230° C/450° F or Gas Mark 8) for 10 to 15 minutes or until the scones are golden brown and risen.
Serve hot or cold, with butter and jam.

Recipe Summary

Snack, Fruit Dessert

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