My next door neighbour spent a few days in Cornwall recently and brought back some clotted cream, so to go with the cream I made some fruit scones for us both. This is the first time that I've made proper scones. I made the rhubarb ones a little le ago, but this is the first time in years I've made sultana ones. To be hones, they weren't all that good, there were a bit solid and not the fluffy scones they should have been, I think I roles the dough out too thin. I shall have to try again! Thank you Vicky for the clotted cream too, delicious!
Fruit Scones (from Delia Smith's Complete Cookery Course)
225g self-raising flour
40g butter or margarine
1 1/2 tbsp caster sugar
Preheat the oven to 220C, grease and line a baking tray.
Sift the flour into a bowl and rub the butter into it rapidly, using your finger tips. Next stir in the sugar and salt, and add the sultanas, then take a knife and use it to mix in the milk little by little. Now flour your hands a little and knead the mixture to a soft dough. You might not need all the milk, add more if the mixture is too dry or add flour if too sticky.
Turn the dough out onto a floured pastry board and roll it out to a thickness of 2cm using a lightly floured rolling pin. Take a 4 or 5 cm pastry cutter and place it on the dough, the tap it sharply so that it goes straight through the dough. After you have cut out as many scone shapes as you can, knead the dough trimmings together again and repeat until you have used it all.
Place the scones on the baking sheet, dust each one with a little extra flour and bake near the top of the oven for 12-15 mins until the scones are golden brown on top. Cool on a wire rack. Serve with cream and jam.