Easy Fruit Scones
10 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 450 g Self Raising Flour
- 1 tsp Bicarbonate of Soda
- ΒΌ tsp Salt
- 100 g Butter (cold and cubed)
- 50 g Caster Sugar
- 300 ml Buttermilk (see note below if using homemade buttermilk)
- 1 tsp Vanilla Extract
- 150 g Currants (or use raisins or sultanas)
- 3 tbsp Milk (for glazing)
Method
- Preheat the oven to 220Β°c (200Β° fan/ 400F/ Gas 6). Line a large baking sheet with baking paper.
- Sieve the flour into a large mixing bowl and mix in the bicarbonate of soda and salt.
- Rub in the cold cubed butter with your hands until you get fine breadcrumbs. You could also do this in a food processor, but be careful not to over-process the mixture, which would result in tough scones.
- Stir in the caster sugar.
- Add the buttermilk, vanilla extract, and currants and mix with a metal knife until combined. Use your hands to then bring the dough together.
- Shape the dough into a round on a lightly floured work surface to around 4cm thick. Use a 5cm fluted biscuit cutter to stamp out the scones. You'll need to reform the dough a couple of times to get the maximum number of scones.
- Place the scones on a lined baking tray and glaze with milk. Bake in a hot oven for 12 minutes or until golden brown.