Fruit Scones
Oven Time : 10 mins
What you need:
- 225g/8 oz Odlums Self Raising Flour
- 150ml/¼ pt Milk (approx)
- Pinch of Salt
- 25g/1 oz Shamrock Golden Caster Sugar
- 25g/1 oz Butter or Margarine
- 50g/2 oz Shamrock Currants, Raisins or Cherries (as desired)
How to:
- Sieve flour and salt into a bowl, stir in sugar if used.
- Add currants, raisins, cherries (as desired). Then rub in butter/margarine.
- Add sufficient milk to make a soft dough.
- Turn onto a floured board and gently knead to remove any cracks.
- Roll out lightly to 1" in thickness. Cut into scones with a cutter dipped in flour.
- Place on a floured preheated baking sheet/tray, glaze if liked with beaten egg or milk.
- Bake in a preheated oven 220°C/425°F/Gas 8 on upper shelf position for 10 mins approx.
- Cool on a wire tray.
Note
- Delicious simply buttered or serve with whipped cream, Fruitfield Strawberry Jam and a few fresh strawberries
Bake with the Best
What you need:
- 225g/8 oz Odlums Self Raising Flour
- 150ml/¼ pt Milk (approx)
- Pinch of Salt
- 25g/1 oz Shamrock Golden Caster Sugar
- 25g/1 oz Butter or Margarine
- 50g/2 oz Shamrock Currants, Raisins or Cherries (as desired)
How to:
- Sieve flour and salt into a bowl, stir in sugar if used.
- Add currants, raisins, cherries (as desired). Then rub in butter/margarine.
- Add sufficient milk to make a soft dough.
- Turn onto a floured board and gently knead to remove any cracks.
- Roll out lightly to 1" in thickness. Cut into scones with a cutter dipped in flour.
- Place on a floured preheated baking sheet/tray, glaze if liked with beaten egg or milk.
- Bake in a preheated oven 220°C/425°F/Gas 8 on upper shelf position for 10 mins approx.
- Cool on a wire tray.
Note
- Delicious simply buttered or serve with whipped cream, Fruitfield Strawberry Jam and a few fresh strawberries
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