This was a recipe for fruit scones made by my Nan. She is 96 now and says I even cook these better than her!. She is one of thirteen siblings and her father was a baker. They always said he had a baker's dozen. So this recipe will make a baker's dozen of good size fruit scones!
Preheat a fan forced oven to 210C.
Sift the self raising flour into a large bowl.
Add the baking powder to the top of the flour pile. It should be sifted if it has any lumps as well.
Add all of the sultanas.
Rub through the butter evenly into the mix. You can melt it slightly if desired.
Make a well in the middle of the mix and add all of the milk. Mix in with a fork, combining to form a uniform sticky dough.
Sprinkle flour on a bench top and pour the mixture onto the bench. Fold the mixture into itself a few times but keep kneading to a minimum.
Use a floured knife or glass to cut about 13 even pieces. With floured handed gently spin each piece in the palm of the hand until it is round and tall. Place evenly on a tray that has been greased and floured or sprayed with a non-stick spray.
Pat the top of each scone with two wet fingers (water of milk), ensuring the top of each is well moistened.
Cook in 210C oven for 15-20mins until golden brown.
Allow to cool on a cake rack individually.
Nutritional analysis per serving (13 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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The scones should sound a little hollow when tapped with a knife.
The scones will freeze and can be defrosted in the microwave at a later time.
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