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Dairy Council

Baking + Desserts

Fruit scones

Makes 7 – 8


225g self–raising flour

½ teaspoon salt

50g NI butter

150ml NI milk

25g sugar

50g dried fruit (e.g. sultanas, currants)

Extra milk for brushing

Butter, cream and jam to serve

Makes 7 – 8


Sift flour and salt into a bowl

Rub butter into the flour until the mixture resembles fine breadcrumbs

Add the dried fruit and sugar and mix

Add the milk and mix to a soft, but not sticky, dough with a knife

Roll out on to a lightly floured work surface. Knead lightly until smooth

Gently roll out to about 2cm thick and cut into 7 or 8 rounds with 5cm cutter

Bake at 230°C / 210°C fan / gas mark 8 for 7 – 10 minutes or until well risen and golden

Cook on a wire rack

Serve with butter, cream and jam