Fruit Scones

AuthorBobCategoryDifficultyBeginner

This is a recipe that I cherish. It was passed on to me from my mother and achieves brilliant results every time without the whiff of a single egg.

Fruit Scones

Yields10 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 450 g Plain Flour
 28 g Baking Powder
 1 pinch Salt
 80 g Caster Sugar
 115 g Lard (You can use Margarine or butter if you want them richer)
 220 g Sultanas
 10 fl oz Milk

1

Pre-heat your oven to 180ºC.

2

Place the flour, baking powder, salt, caster sugar and lard into a mixing bowl and mix for 2 minutes.

3

Add the milk and mix just until the liquid has been consolidated into the mixture. Do not overmix.

4

Tip the mixture onto a lightly floured surface and coat with flour so as the mixture is handleable without sticking to your hands.

5

Using a rolling pin, roll the mixture to a thickness of no less than 3cm. Using a cutter, cut out the scones and place on to a lightly floured baking tray, leaving at least 3cm between them to allow them to rise.

6

Place the scones in the oven and cook for 15-20 minutes. You are looking for a lightly browned appearance. Do not overcook.

When cooked, place on a wired tray to cool before serving.

Tip: You can use the same recipe, omitting the fruit, for plain scones to be served with a cream tea.

Ingredients

 450 g Plain Flour
 28 g Baking Powder
 1 pinch Salt
 80 g Caster Sugar
 115 g Lard (You can use Margarine or butter if you want them richer)
 220 g Sultanas
 10 fl oz Milk

Directions

1

Pre-heat your oven to 180ºC.

2

Place the flour, baking powder, salt, caster sugar and lard into a mixing bowl and mix for 2 minutes.

3

Add the milk and mix just until the liquid has been consolidated into the mixture. Do not overmix.

4

Tip the mixture onto a lightly floured surface and coat with flour so as the mixture is handleable without sticking to your hands.

5

Using a rolling pin, roll the mixture to a thickness of no less than 3cm. Using a cutter, cut out the scones and place on to a lightly floured baking tray, leaving at least 3cm between them to allow them to rise.

6

Place the scones in the oven and cook for 15-20 minutes. You are looking for a lightly browned appearance. Do not overcook.

When cooked, place on a wired tray to cool before serving.

Tip: You can use the same recipe, omitting the fruit, for plain scones to be served with a cream tea.

Fruit Scones

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