When the aroma of fresh baking hits you at the door, there’s nothing like a fruit scone straight from the oven piping hot. They’re delicious served for afternoon tea with fresh butter and jam.
||Bread & Breakfast
Made in the traditional way with buttermilk and bread soda, these are fluffy and light. They can however be made with ordinary milk and self raising flour. Another alternative is to use Soya milk with self raising flour and omit the bread soda.
- 200g( ½ lb) white flour
- 1 teaspoon of bread soda
- Pinch of salt
- 50g (2oz) margarine
- 25g(1oz) caster sugar
- 1 egg
- 150ml buttermilk
- 50g sultanas
- Preheat oven to 200C(400F). Prepare and lightly flour a baking tin.
- Sieve the flour, soda and salt together in a bowl.
- Rub in the margarine until the mixture looks like breadcrumbs. Add sugar and raisins.
- Lightly beat the egg and add milk.
- Make a well in the centre and add in most of the liquid, mixing well with a wooden spoon, allowing the flour to be brought in from the sides. Add more milk until the mixture is soft by not sticky.
- Turn mixture onto a floured board and knead lightly. Roll out and cut with a round cutter.
- Cook for 15-20 minutes until well risen and golden.
Serve with fresh butter and jam.