Best Ever Fruit Scones

Everyone loves a scone and I thought it had been a while since I posted a baking recipe.  I made these a few weeks ago and they were a big hit. They also freeze really well so you can make a big batch and always have them handy if you have a surprise visit in the future. I added vanilla, orange zest and plenty of sultanas to mine and obviously, they have to be served with lashings of raspberry jam (always, always raspberry) and clotted cream. I won’t get into the order they should be put on (although its clear from the pictures what my preference is…)

(Serves 9 - 91p per scone)

1. Sift 450g self raising flour into a large bowl. Stir in 50g golden caster sugar, 2 tsps baking powder and a pinch of salt.
2. Rub in 100g cold unsalted butter which has been bit into cubes. Use your fingertips to incorporate the butter until the mixture resembles breadcrumbs.
3. Whisk 2 medium eggs with a splash of whole milk and 1 tsp vanilla extract in a jug. Make a well in the middle of your dry ingredients and slowly add the wet ingredients. Use a cutlery knife to stir the mixture together.
4. Tip the dough onto a lightly floured surface and add a couple of large handfuls of sultanas along with the zest of an orange.
5. Fold the fruit into the dough until well-mixed through. It is really crucial that you don’t overwork the mixture at this stage or your scones will be tough instead of light and fluffy.
6. Shape the dough into a rough circle about 2cm thick. Use a scone cutter to cut out your scones and repeat until all your dough has been used (I made 9).
7. Brush with a little beaten egg or milk, put on a lined baking tray and bake at 220C/200C fan for 15-17 minutes until well risen, golden brown and cooked all the way through.
8. Leave to cool before serving with toppings of your choice!