Roots Recipe: Tea-time Fruit Scones
A recipe from Meg Edmunds at Roots
At Roots we make A LOT of scones! There is nothing quite as comforting as the wafting aroma of baking scones and they really are simple to make. With a few store cupboard ingredients you can turn an afternoon cup of tea into quite a treat which is always appreciated by a friend calling in, or in my case, particularly enjoyed by children after a long day at school.
- 450g Self-raising Flour
- 75g Butter
- 50g Sultanas
- 1 tbsp Caster Sugar
- Pinch of Salt
- 325g Milk
- You will also need a 6cm cutter (plain or fluted), a baking tray and some silicone paper
Pre-heat the oven to 220C/425F/Gas 7.
Light and fluffy scones require a gentle touch! Using the tips of your fingers, rub the butter into the flour until there are no large lumps. Then add the caster sugar, pinch of salt and sultanas, mix well. Check that the oven is up to temperature before adding the milk to the dry mixture. Once the milk is added work quickly to combine the ingredients into a rough dough and turn out onto a floured surface. Bring the dough together and knead through three or four turns, just until the dough is smooth and fully combined.
Flatten the dough (using your hands or a rolling pin) to a thickness of approximately 4cm. Cut the scones closely together to minimise the amount of re-working cut offs (I have a rule of no more than three re-works) to give 8 scones.
Transfer the scones to the lined baking sheet. Dust with a little flour and put straight into the hot oven. Bake for 20 minutes. Remove from the oven and allow to cool on a cooling rack before serving with whipped cream and strawberry jam in that order (of course!).
Roots Family Farm Shop at Rushwick on the Bransford Road - 01905 421104