Tea for Two
ENGLISH FRUIT SCONES
Updated: Sep 1, 2022
If you fancy serving an afternoon tea but want to keep it simple, why not put on a Cream Tea of just scones and tea instead. All you need are some English scones, cream, jam and butter. And conveniently we have a simple scones recipe right here!
Watch how to make them below:
Yields: 5 (6cm dia. each)
Preparation Time: 15 minutes
Baking Time: 17 minutes
Oven Temperature: 180°C (fan oven)
6cm dia. fluted cutter
sheet pan / baking tray
250g plain flour (10% protein)
15g baking powder
65g butter, cold
50g raisins or sultanas
44g caster sugar
1 tsp vanilla paste or extract
50ml whole milk
cream and jams to serve
Preheat the oven to 180°C (fan oven)
In a measuring jug, crack 1 medium egg and then top it up with whole milk until you have a total of 100ml.
To the same jug, add 44g caster sugar and 1 tsp vanilla and give it a good mix until all the sugar has dissolved. Reserve a small amount (between 10-20g) of the mixture in a separate bowl to use as egg wash later.
In a large mixing bowl, sift together 250g plain flour, 15g baking powder and a pinch of salt.
Add in 65g cold cubed butter and rub it into the flour mix until you have fine breadcrumbs.
Add 50g raisins or sultanas and briefly mix that through the breadcrumbs.
Then make a well in the centre of the bowl, pour in the wet ingredients, and bring it all together with a spatula.
When the wet ingredients have been absorbed and the mixture has formed a shaggy dough, turn it out onto the work surface and gently squeeze it together until you have a smooth ball of dough.
Roll the dough out to around 2.5cm or 1 inch thick and then cut out the scones with a fluted cutter.
Line a baking tray with baking paper and place the scones on, leaving some space between each one.
Let the scones rest for a couple of minutes before brushing on a thin layer of egg wash on the top.
Bake at 180°C on the middle rack of the oven for 16-17 minutes until nicely risen and golden brown.