Fruit Scones for Tea to celebrate VE Day 75
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, one perfect to celebrate the 75th anniversary of VE Day on Friday 8th May. If your store cupboard needs any of these ingredients, please ask us, we are making special ingredients bags of the items you need, just make sure you have enough milk. And remember EVERYONE can make scones!
- 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), but if you haven’t got cutter just portion the dough with a knife – triangles are lovely, also a baking tray and some silicone paper.
Preheat the oven to 170°C.
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 double cream and fruit jam in that order (of course!).