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Recipe of the Month: Fruit Scones – July 2023

Being the month of Wimbledon, we had to choose scones as our Recipe of the Month for July! Enjoyed with strawberry jam, cream, or even just butter, they’ve been a traditional British recipe for hundreds of years, originating in Scotland in the 1500s.

Our recipe below uses sultanas, but you can swap these for cherries or just leave them plain.

You will need…

  • 450g self-raising flour
  • 50g caster sugar
  • 2 level tsp baking powder
  • 100g softened butter
  • 2 eggs
  • Approx. 200ml milk
  • Sultanas or cherries (optional)

Pre-heat the oven to 220°C/Fan 200°C/Gas Mark 7.

Line or grease your baking tray.

Add the flour, caster sugar and baking powder to a bowl and mix.

Add the butter to the bowl and rub with your fingers until it resembles fine breadcrumbs.

Add your sultanas and mix in.

Crack the eggs into a measuring jug then add milk to the jug until the line reaches 300ml.

Stir the egg and milk mixture into the bowl until you get a soft dough – you may not need to use all of it, and be sure to keep a little behind to dust the scones at the end.

Lightly flour your work surface and then knead the dough. Roll it out with a rolling pin and use a fluted cutter to cut out your scones. We used a 7cm cutter and made 12 scones.

Brush the scones with the egg and milk mixture.

Bake for 12-15 minutes until the scones are well risen and golden brown in colour.

Eat as fresh as possible, with your choice of jam, cream and/or butter.

(Our little helper :))