Raisin and Sultana Scones

One cannot have afternoon tea without a nice fruit scone. I have made some rustic scones filled with raisins and sultanas.

They are light and very well risen (perhaps more than I expected). They are wonderfully browned and look homemade, as desired in a proper scone. A perfect carrier for a spread of sweet jam and a dollop of rich clotted cream.

Recipe - Make 12

• 500g self-raising flour
• 2 tsp baking powder
• Pinch salt
• 120g butter, diced
• 90g caster sugar
• 2 eggs, beaten
• 250ml milk
• 60g sultanas
• 60g raisins

Sif the flour, salt and baking powder into a large bowl. Add the butter and rub in to form breadcrumbs. Stir in the sugar and fruit to well dispersed.

Combine the milk and eggs in a jug and whisk together. Gradually pour this into the dry ingredients, mixing until a sticky dough is formed. Top onto a lightly floured work surface. Fold the dough in half then turn 90 degrees. Repeat a few times until smooth then press out to 2.5cm thick. 

Dip a 6cm diameter fluted cutter into flour and use to cut rounds of the dough. Arrange on a lined baking tray, fairly close together. Bring the off-cuts together and cut out more scones. Brush the tops with the leftover milk mix, ensuring it doesn't dribble down the sides as this will stop them rising.

Bake on the top shelf of the oven at 220C for 12-15 minutes, or until golden brown. Remove from the oven, pull apart if needed and transfer to a wire rack. Leave to cool before serving.