Easy fruit scones

Easy fruit scones
Prepare
less than 30 mins
Cook
1 to 2 hours
Serve
Makes 20 scones

James Martin’s easy fruit scones are perfect for relaxed weekend baking. Serve with strawberry jam and cream in whichever order you most feel is correct.

By James Martin

From 2007-16

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Ingredients

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7. Grease a large baking tray.

  2. Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs.

  3. Stir in the sugar, sultanas and beaten eggs.

  4. Stir in the milk using a wooden spoon, a little at a time, to form a smooth dough.

  5. Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in.

  6. Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly).

  7. Beat the remaining egg in a bowl and carefully brush the tops of the scones, taking care not to let any run over the edge.

  8. Place the scones onto the baking tray and bake in the oven for 10–12 minutes, or until golden-brown.

  9. Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream, if liked.