Ingredients
Method
- Preheat the oven to 220°C
- Line a baking tray with parchment paper
- Mix together the Flour and Baking Powder
- Rub in the Butter until it resembles breadcrumbs
- Add the Sugar and Dried Fruit
- Crack the Eggs into a measuring jug, then add enough milk to make the total liquid 250 ml
- Add the Vanilla Extract
- Stir the Egg and Milk into the Flour mixture and mix to a soft, sticky dough.
- Turn out onto a lightly floured surface
- Roll out to about 2 cm thick
- Cut out with a 7cm fluted cutter
- Place on the baking tray
- Brush the tops with a little milk
- Bake for 12-15 minutes until golden brown
Nutrition
Notes
When rubbing in the butter, work quickly and use just your fingertips. This keeps the mixture cool, which is key for light and flaky scones.
Be careful not to overmix the dough once the liquid is added. Overworking can lead to tough scones rather than a light, airy texture.
Avoid twisting the cutter when you cut out the scones, as this can seal the edges and prevent them from rising evenly in the oven.
Be careful not to overmix the dough once the liquid is added. Overworking can lead to tough scones rather than a light, airy texture.
Avoid twisting the cutter when you cut out the scones, as this can seal the edges and prevent them from rising evenly in the oven.