Recipe for fruit scones

Ingredients
450g/1lb self-raising flour
2 level tsp baking powder
50g/1¾oz caster sugar
100g/3½oz butter, softened, cut into pieces
2 free-range eggs
A little of milk                                               A handful of sultanas/raisins  (optional)

Method
Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
1. Put the flour, baking powder and sugar in a large bowl.  Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
2. Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
3. Turn out onto a lightly floured work surface, knead lightly and work in the sultanas or raisins, if using.     4. Roll out to a rectangle about 2cm/¾in thick.
5. Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays.                            6. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.

Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream. By Orla. Take care bye.