Fruit scones

Makes 12
Preparation time 15 minutes
Cooking time 12-15 minutes at 190c/375f


500g self-raising flour
2 tablespoons caster sugar
150g butter
1 teaspoon baking powder
pinch salt
275ml milk
125g Raisins/Sultanas


  1. Put the flour, sugar, butter, baking powder and salt into a food processor and blend until the mixture resembles fine breadcrumbs – you can do this by hand by rubbing the butter and flour between your fingers.
  2. Add the milk and blend briefly until a soft dough starts to appear – turn out onto a floured surface at this point and knead lightly by hand to make a smooth ball. Add the raisins and again knead lightly to distribute the raisins.
  3. Pat out the ball onto the surface to about 2cm thick and then cut out rounds or squares. Put onto a baking sheet.
  4. Re-knead the leftover dough, flatten out and cut again until all the dough is used up.
  5. Cook for 12-15 minutes or until the scones have risen and are just browned. Remove from the oven and cool on a wire rack. This can be stored in a sealed container for up to 5 days before using.

To serve when cold, cut in half and spread with butter. Top with jam and some whipped cream.