A therapeutic treat..My home baked fruit scones

Therapeutic to make and to eat!

Fresh and crunchy home baked fruit scones

It only takes a few minutes to throw this fruit scone mix together; they are delicious served warm with whatever takes your fancy; mine is homemade rhubarb or gooseberry jam! These scones freeze very well and can be defrosted in seconds; so you always have something homemade to offer if family or friends drop in! This batch makes 10-12 medium size scones.

Ingredients:

1lb of plain flour

1 ½ teaspoons of baking powder

A pinch of salt

2oz of castor sugar

3 ½ oz of stork margarine or real butter
3oz of sultanas

2 free range eggs

~225ml of milk
 

Method:

Firstly, preheat your oven to 250^oC/475 ^oF.
Whisk your milk and eggs in a measuring jug and set aside. Add all the dry ingredients to a mixing bowl through a sieve. Rub in the margarine/butter evenly using your fingertips. Next, add in the sultanas and spread evenly through the mixture. Make a well in the centre and pour in most of the egg/milk mixture and mix until it resembles soft dough. Add more mixture if necessary (there should be a little mixture over to brush on top of scones before they go into the oven).
Shake some flour on your worktop and turn the dough out onto it, knead gently and shape into a round or rectangle. Using a scone cutter, cut into circles and place on a floured baking tray. You will need to reshape the dough to make up the last 2-3 scones. Brush your egg wash/milk mixture on top of each scone using a pastry brush and bake in the hot oven for 12-13 minutes. Check them once to make sure they’re not burning. You can turn the tray back to front so all scones are baked evenly (do this very quickly so you don’t lose heat out of the oven). When baked, transfer to a wire rack and cool a little before serving.