Fruit Scones is a traditional British recipe for classic dough of flour, butter and milk with sultanas, cream of tartar, baking soda and sugar that are cut into rounds and baked until well risen and which are typically served warm with butter and jam for tea time. The full recipe is presented here and I hope you enjoy this classic British version of: Fruit Scones.
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Ingredients:
250g plain flour
1/2 tsp cream of tartar
1/2 tsp baking soda
generous pinch of salt
60g butter
25g caster sugar
50g sultanas
120ml milk
2 tbsp milk to glaze
Method:
Sift the flour, cream of tartar, baking soda and salt into a bowl. Mix to combine then add the butter and rub-in with your fingers until the mixture resembles fine breadcrumbs. Stir-in the sugar and sultanas then add enough milk so that the mixture comes together as a soft dough.
Turn the dough onto a lightly-floured surface and knead lightly, until smooth before rolling out about 2cm thick. Cut into 5cm rounds with a pastry cutter and transfer these to a well-greased baking tray. Once you've cut out all the scones, brush with milk to glaze.
Place the baking tray in an oven pre-heated to 210°C (Gas Mark 7, 410°F) and bake for about 10 minutes, or until well risen and very lightly coloured. Transfer to a wire rack and allow to cool. Serve warm with butter and jam.
