British classic. Fruit scones for afternoon tea.

British classic. Fruit scones for afternoon tea

Serve them with jam / jam and whipped cream, or simply with butter. The bun is cut in half and topped with butter / jam and eaten immediately while hot.

Fruit scones for afternoon tea


75g (2 1/2 oz) butter, chilled and cut into cubes, plus extra for greasing

350g (12oz) self-raising flour, plus extra for dusting

1 1⁄2 tsp baking powder

30g (1oz) caster sugar

75g (2 1⁄2 oz) raisins

about 150ml (5fl oz) milk

2 large eggs, beaten

1.  Preheat oven to 220 ° C. Lightly oil a large baking sheet.
2.  Make a light crumbly dough: Put the flour and baking powder into a large chilled bowl. Add butter cubes, keeping all ingredients cold as possible. Rub the oil quickly and easily with your fingertips until the mixture looks like breadcrumbs (chips). Add the sugar and raisins.
3.  Add 100 ml of milk and 2 tablespoons of the beaten eggs into the flour mixture. Mix the round blade of a knife in a soft, but not too sticky dough, adding a little more milk if it is necessary to collect all pieces of dry crumbs at the bottom of the bowl.
4. Put the dough on a floured work surface. Lightly roll out a couple of times just to collect all the dough together and flatten slightly to form a rectangle depth of 2 cm.
5. Cut shape (6 cm diameter) circles as much as possible and put them on a baking dense. Gather scraps of dough and roll it out and cut circles should come out about 10 circles.
6. Grease muffin remaining egg mixture and place in oven. Bake 10 minutes or until they rise and become rosy. Take out and cool on a wire rack.

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