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"You have to have scones at tea time, it's compulsory in my home!" says Lotte.


  • 8oz (225g) self-raising flour

  • ½ tsp of salt

  • 1 level tsp of baking powder

  • 2oz (50g) butter

  • 5 tablespoons of milk

  • 1 beaten egg

  • 2oz (50g) sultanas

  • 1oz (25g) chopped glace cherries

  • Beaten egg to glaze


  • 1.

    Preheat the oven to 230c/Mk8/fan oven 210c

  • 2.

    Preheat your baking sheet. Sieve the flour, salt and baking powder together and then rub in the butter until the mixture resembles breadcrumbs. Mix the milk and egg together. Add the dried fruit to the crumbs. Make a well in the center of the mix and add enough of the milk and egg to give a fairly soft dough. Turn onto a floured board and knead lightly to remove any cracks and bring together.

  • 3.

    Roll out to ¾ inch thick and cut into 10 -12 rounds with a 2 inch cutter. Dip this in flour first as it is easier to cut the dough. Place on the baking sheet and brush with the beaten egg. Cook for 8-10 minutes, until brown and well risen. Cool on a rack and serve split with clotted cream and Lotte's recipe for blackcurrant curd.

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