Sunday afternoons sometimes need a nice cup of tea and a sweet treat to make them complete, particularly as the weather starts to change and become more autumnal. Fruit scones were very much a “go to” recipe for a quick treat when I was a child but apart from the recent afternoon tea I was treated to, I haven’t had them for ages. I definitely haven’t made any for a long time. If you are looking for something quick, easy and not too sweet, scones are perfect. In fact the scones were ready and sitting on the baking tray before the oven had even reached the right temperature. And as they are best warm with melted butter you don’t even need to wait for them to cool down.
225g SR flour
25g caster sugar
75g sultanas or raisins
Set the oven to 220°C and sprinkle a baking tray with flour. Rub the butter in to the flour. Stir in the sugar and dried fruit. Add the milk and combine to make a soft dough. Turn out on to a floured work surface and knead very lightly. Flatten until about 2cm thick and cut out rounds. Place on the baking sheet and put into the oven for 12-15 minutes until well risen and golden brown. Cool (slightly!) on a cooling rack and enjoy warm.