Mel and Mal's Fruit Scones Using the Halogen Oven

  • 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 and cream!

I have fond memories of my mum making these for our Sunday tea and if we had guests, she would get out the best china and serve the scones with proper clotted cream

Serves : 12        Prep/Cooking Time : 30 mins

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


Make & Bake the Scones

Lightly grease a round flat baking sheet or shallow tin.

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 allow for expansion during cooking.

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

Place on the lower rack of the halogen oven and bake for about 15 minutes or until golden brown.

Transfer to a cooking rack to cool.

Serve with butter jam and clotted cream washed down with a cup of English tea

Place on the lower rack of the halogen oven and bake at 190°C for about 15 mins or until golden brown.

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