Scones31lb/ 450g Flour
1 tsp of baking powder
3oz/85g sugar
2oz/50g currants
2oz/50g sultanas
4oz/100g butter
Breakfast cup/100ml of milk
1 egg.

Preheat the oven at 200⁰ C




Scones1In a large bowl, put the flour, baking powder and the butter.

Rub in  the flour and butter until the mixture resembles fine bread crumbs.

Add the dried fruit and sugar and egg and mix, adding the milk little by little until the mixture forms a firm dough and the dough leaves the sides of the mixing bowl and forms a ball.

Turn out on to a floured surface and roll out or press the dough gently with your hand until it is about 38mm thick.

Select the cutter and cut out the scones and place on a lightly floured or greased baking tray. Brush the top of the scones with milk.

Bake for 12/15 mins or until the scones are golden brown.

When cold, cut the scones in two, fill with jam and clotted cream. Then put the top half onto the bottom half and serve.