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Fruit Scones

225 g (8 oz) Self Raising Flour

pinch salt

50 g (2 oz) margarine

25 g (1 oz) caster sugar

50 g (2 oz) currants/sultanas

1 medium egg, beaten with sufficient milk to make 150 ml (¼ pint) liquid


1.      Heat oven to 220ºC, 425ºF, Gas Mark 7 and grease a baking tray.

2.    Mix flour, and salt, rub in margarine and stir in sugar and fruit.

3.    Add egg mixture and milk reserving a little for brushing the tops.

4.    Knead lightly on a floured surface and roll out to 1 cm (½ inch) in thickness and cut into 6.5 cm (2½ inch) rounds.

5.    Re-roll the trimmings and cut more rounds.Brush the tops with egg and milk and bake for about 10 minutes.

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