Chef’s Recipe: Fruit Scones

It’s time for the first of pastry-chef Becky’s recipes! The following recipe will make 6-8 fruit scones.
You will need:
50g butter
225g /2 cups plain flour
3 tsp baking powder
1/2 tsp salt
30g /1 oz caster sugar
50g /1/4 cup raisins
150 ml /1/4 pint milk
1 egg beaten with a little milk

 

 
Preheat the oven to 200C

Grease a baking sheet with butter then sprinkle with flour

Sieve the flour into a bowl, add the cubed butter, the baking powder and salt.
Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Add the sugar and raisins, and mix well.
Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough. (If the dough is too sticky sprinkle with a little flour)
Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to 2cm / 3/4″ thick.
Cut rounds with a 7.5cm /2″ cutter.

Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot oven for 11 minutes or until golden brown and well risen.
Cool on a wire rack before eating.

Serve with your favourite jam, and don’t forget the cream!