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Fruit Scones

8 oz Shipton Mill soft white & pastry flour, pinch of salt, 3 level teasp baking powder, 2 oz spreadable butter, 2 oz sultanas, 1.5 oz castor sugar (I keep mine in a jar with vanilla pods so it has extra flavour), 1 egg whisked & add enough milk to egg to make 1/4 pint.

Mix flour, salt, baking powder and rub in butter to make a fine crumb.  Add sultanas and sugar.  Add milk to make a just dropping consistency - you may not need all of it but keep any left over for brushing scones prior to baking.  Press out to around 1.25" thick and cut into 2" rounds or make into a rectangle and cut into 8 with a sharp knife.

Grease a baking tray and brush with left over milk and egg or just milk.  Bake at 200 deg. C (Fan oven) for 12 - 15 mins.

I serve mine split with butter and topped with homemade jam and thick full fat Greek Yoghurt!  

A bit crumbly but gorgeous!

Freeze any left over and when needed defrost and warm through in a hot oven for a few minutes.


(*I was sent this flour in error but have found it superb for all my baking so now buy it on purpose!)

Tags: Cake fruit Scones

Added by: Fliss.

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It's very easy, just click here to visit your " My Shipton Mill" page to get started.