What could be more British for afternoon tea than these traditional fruit scones? Delicious just with butter and jam or why not dress them up with jam and clotted cream too?
Put the flour and baking powder in a large bowl. Add the butter and rub it in with your fingers until it is like breadcrumbs.
Mix in the sugar and raisins.
Break the egg into a measuring jug and beat it lightly then add enough milk to make up 300ml.
Pour the milk and egg into the bowl with the flour and mix with a metal spoon or knife until it forms a soft dough.
Sprinkle some flour onto the work surface and knead the dough gently for a minute until it is smooth.
Roll the dough out to about 1.5cm thick. Then use a round biscuit cutter to cut out the scones. Put them on a baking tray lined with baking paper. Bake in the oven at 200°C for about 10 minutes.
Cool the scones on a wire rack and serve with butter and jam. Or jam and cream.
Video
Notes
Nutritional information is approximate and a guideline only.