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» Fruit Scone
How To Make
225g (8oz) wholemeal self-raising flour
75g (3oz) butter
1 free range egg – medium
25g (1oz) raw brown sugar
75g (3oz) sultanas
Put the flour and salt in the bowl, and rub in the butter until the mixture resembles fine crumbs.
Stir in the sugar and sultanas, then add sufficient milk to give a soft, manageable dough.
Knead the dough gently on a lightly floured surface, then roll out to 2cm thickness.
Cut out 7cm rounds, re-rolling again and cutting to create 3cm rounds.
Place fairly close together on a lightly greased baking tray.
Bake in the oven at 220°C / 425°F / gas mark 7 for 10-15 minutes, until golden.
Cool on a wire tray.