Fruit Tea Scone
Fruit Tea Scone is a family-sized scone - perfect served warm with butter and jam. Ready in about 35 minutes, it's easy to make - no rolling or cutting out to do.
Servings: 8 slices
Ingredients
- 250 g self-raising flour
- Pinch of salt
- 60 g butter (cold or room temperature)
- 60 g caster sugar
- 125 g mixed dried fruit
- 150 ml milk + a little extra
Equipment
Instructions
Preparation:
- Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
- Grease the baking tray with a little butter or use a liner (which you don't need to grease)
For the Fruit Tea Scone:
- Weigh the flour and butter into a large bowl and rub them together. To do this hold your palms up and rub your thumbs over your fingers from the little finger outwardsThe mixture will resemble breadcrumbs when you've finished
- Add the caster sugar and dried fruit and mix in. Add the milk and mix to a soft dough
- Tip the dough onto the baking tray. Put a little flour on your hands and pat the dough into a round, about 1cm thick and 20cm across.Using a sharp knife, score the top of the dough into 8 pieces, i.e. cut into the dough but not all the way through.Brush the top with a little milk. Use your finger if you don't have a pastry brush
- Bake for 20-25 minutes until a light golden brown. You may need to turn the baking sheet around after 15 minutes to ensure an even bake
- Slide onto a cooling rack until you want to eat
Notes
Everyday Cooks tip:
Try putting the mixing bowl in the sink when you rub the butter into the flour. Your arms are straighter so they won't start aching
Storage:
- Fruit Tea Scone is best eaten on the day it is made. It will keep for a day or two in the fridge, but is best sliced and frozen if not eaten immediately
- To freshen it up, put a slice of fruit tea scone in the toaster for a minute.