Minimum Effort Maximum Output: Fruit Scones

I think fruit scones are seriously under rated.
They are always quicker to make than I remember, they smell delicious as they are cooking and then eaten warm from the oven, they really are just the perfect accompaniment to a cup of tea.

For me, this is one of my super quick and simple 'go to recipes' when I have friends popping in and nothing to offer in the house.

You don't need any eggs, just flour, a small amount of butter and sugar and some milk. They take about 10-15 mins to make and 12 mins to bake. They are quick and inexpensive to make, which beats a trip to the shops to buy some biscuits.

You can serve with butter and jam, or go all out with clotted cream.
My children absolutely love them and they are great as an after school snack. They are quite filling and have far less sugar than most other sweet treats.

Use this recipe as a guide but you can use wholemeal flour if you prefer. Or even make them plain without the fruit.

Recipe:

Makes 6 (double the recipe if you need to)

225g self raising flour
60g butter
1 tbsp caster sugar
150ml full fat milk
150g sultanas * raisins work well too or try chopped cherries.

Method:

Pre heat your oven to 220C or 200C fan oven. Place some non stick paper on a baking sheet.

Weigh out the flour and sieve into a bowl. Add the butter and gently rub the butter into your fingertips into the mixture resembles breadcrumbs.

Add the sugar and dried fruit and stir until incorporated evenly, then slowly add the milk whilst stirring to form a dough.

Turn the dough out onto a floured board. The less you handle the dough, the lighter the scone (I was once told as a child). So once the dough is on the board flatten gently with your finger tips. No need to use a rolling pin. I like the uneven rustic look anyway!