Deliciously fruity dessert. Great for cream teas, or even as a particularly fancy breakfast option.
50g Unsalted Butter
225g Self-raising Flour
40g Caster Sugar
50g Sultanas, optional
1 medium Egg, beaten
5-6 tbsp Semi-skimmed Milk
approximately 6-8 tbsp Strawberry Jam
300ml Double Cream, lightly whipped
Pre-heat the oven to 180°C, Gas Mark 4.
Rub the butter, salt and flour together lightly.
Then add the sugar and sultanas. Add the egg and half the milk and mix very lightly until you have a soft dough. Do not overwork.
Roll out very carefully until the dough is 3-4cm (about 1 inch) thick.
Cut out with a plain cutter and place on a lightly greased baking sheet.
Leave to rest for 15 minutes.
Brush the tops with a little milk or beaten egg.
Cook in the pre-heated oven until well risen and golden, about 10-12 minutes.
Serve warm with strawberry jam and whipped cream.
You can always add a little extra milk if needed, the dough should be nice and soft.
The fruit can be removed if you want a plain scone.
Removing the sugar and fruit and adding 75g grated cheese will give you a savoury version.
Always handle the mixture carefully, this will ensure a light scone.
Once cooked, these freeze well.