Raisin/Sultana Fruit Scones

Hello everybody, it's Brad, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Raisin/Sultana Fruit Scones. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Raisin/Sultana Fruit Scones is one of the most popular of recent trending meals in the world. It's enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Raisin/Sultana Fruit Scones is something which I've loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Raisin/Sultana Fruit Scones, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Raisin/Sultana Fruit Scones delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Raisin/Sultana Fruit Scones is Makes 12-15 ser. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Raisin/Sultana Fruit Scones estimated approx 30 mins.

To get started with this recipe, we must first prepare a few components. You can cook Raisin/Sultana Fruit Scones using 10 ingredients and 9 steps. Here is how you can achieve that.

Prep time: 10-15 mins. Cook time: 15 mins.

Ingredients and spices that need to be Take to make Raisin/Sultana Fruit Scones:

1. 450 g self raising flour
2. 55 g white caster sugar
3. 2 tsp baking powder
4. 100 g butter - softened
5. 200 ml milk
6. 2 eggs
7. 60 g raisins (optional)
8. 30 g sultanas (optional)
9. jam (optional)
10. whipped cream or clotted cream (optional)

Instructions to make to make Raisin/Sultana Fruit Scones

1. If you want to put dried fruit or anything else in these - anything small like chopped nuts, I would do 60g. Anything bigger like dried banana, 30g.
   For example: you can do 30g raisins (small), 30g chopped nuts (small).
   Try to keep big things at 30g and smaller things at 60g as to not overload the dough/finished scone.
2. Preheat oven to 220c/200c Fan/Gas Mark 7.
   Line 2 baking trays with greaseproof paper or oil them.
3. Put flour, baking powder and sugar into large mixing bowl.
   Add butter and rub in with fingers until the mixture resembles fine breadcrumbs.
4. Crack eggs into a measuring jug then add enough milk to make the total liquid 300ml.
   Using a spoon, stir eggs and milk into the flour and mix to a soft, sticky dough.
5. Turn out onto a lightly floured surface, knead lightly and work in the raisins, sultanas or choice filling.
   Roll out into a rectangle about 2-3cm thick.
   Cut into as many rounds as possible with a 5cm cutter.
   Place onto baking trays with around a 2 inch gap between them all.
   Brush the top of each with a little milk.
6. Bake for 10-15 mins or until the scones are well risen and a pale, golden brown colour.
7. Lift onto wire rack to cool.
   To serve, split in half and put cream and jam in middle (or other desired filling).
8. To learn how to make whipped cream using double cream, check out my double cream recipe.
9. Fan oven tip.

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