Mel and Mal's Fruit Scones

  • 225g plain flour
  • Pinch salt
  • 1 level tsp cream of Tartar
  • 1/2 level tsp of Bicarbonate of soda
  • 15g caster sugar
  • 60g cold butter cut into small pieces
  • 30g sultanas
  • 20g glacé cherries cut into small pieces
  • Approximately half pint of milk

A traditional English afternoon tea simply would not be complete without a scone and jam! !

I have fond memories of my mum making these for our Sunday tea

Serves : 12        Prep/Cooking Time : 35 mins

Tip : If you want plain scones, also called Devon scones, leave the dried fruit out


Make & Bake the Scone Mixture

Preheat the oven to 210°C (fan assisted 190°C)

Lightly grease a baking sheet

Sieve the flour, salt, cream of tartar, bicarbonate of soda and sugar into a large bowl and rub the butter into the flour mixture flour using the tips of your fingers.

Add the dried fruit and mix in with a spoon.

Slowly add the milk beating into the flour mixture to incorporate but stop adding the milk when you have a firm dough.

Roll out the dough on a lightly floured board to about 1" thick and cut out rounds using either a fluted or plain cutter.

Place the rounds onto a well greased baking sheet making sure that you leave a good gap between the rounds to allowfor expansion during cooking.

Using a pastry brush brush the tops with the remainder of the milk.

Place in the middle of the oven and bake for about 15 minutes or until golden brown.

Serve the Scones

Transfer to a cooking rack to cool

Delicious with just butter spread over the two halves or add jam and cream if you are feeling a bit naughty!

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES