Fruit Scones with Jam & Clotted Cream

Ingredients

• 350 g self-raising flour, plus extra for dusting
• 1 tsp baking powder
• ¼ tsp fine salt
• 85 g cold unsalted butter, cubed
• 3 tbsp caster sugar
• 75 g sultanas
• 175 ml whole milk
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1 egg, beaten, to glaze
• Strawberry jam and clotted cream, to serve

Method

1. Heat the oven to 220°C / 200°C fan and put a baking tray inside to heat up.
2. Mix the flour, baking powder and salt in a large bowl. Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs, then stir in the sugar and sultanas.
3. Warm the milk for 20 seconds in the microwave (just lukewarm), then stir in the vanilla and lemon juice.
4. Make a well in the dry ingredients, pour in the milk and quickly bring together with a cutlery knife into a soft, slightly sticky dough.
5. Tip onto a floured surface, fold the dough over a couple of times until a little smoother, then pat out to about 4cm thick.
6. Stamp out rounds with a floured 6cm cutter, pressing straight down. Gently re-shape the trimmings to cut more.
7. Brush the tops with beaten egg, place on the hot tray and bake for 12–14 minutes until well risen and golden. Serve warm with jam and clotted cream.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.