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1
Note: If you are using plain or all-purpose flour, add and extra 2 tsp of baking powder to the recipe, making 3tsp in total.
2
To a large bowl, sift in the flour, sugar, baking powder, and salt.
3
Add the cold butter to the flour, and rub together until your mix resembles fine breadcrumbs.
4
Add the dried fruit to the bowl, and mix them in.
5
Add the vanilla extract to milk, whisk together, add the liquid to the bowl and using a dinner knife, cut it into the flour mixture, until it roughly comes together.
6
Turn it out onto your workbench, and by hand, gently fold it into a soft light dough, form it into a rectangle shape.
7
At this point pre-heat your oven to 180°C / 355°F / Gas mark 5.
8
Dust the bench and the dough with a little flour, and lightly roll it out until it is 13mm / ½in thick.
9
Using 6cm scone cutter, cut out as many as you can and place them on a parchment lined baking tray, roll up the remaining dough and gently repeat until all the dough is used up.
10
This recipe should yield approx 15 scones.
11
Place the tray of scone in the pre-heated oven and bake for 15 minutes.
12
Remove from the oven and transfer them to a wire rack to cool for approx 15 minutes.
13
Serve with butter and jam.
14
Enjoy.
Method
Ingredients
- 450g / 1lb Self Raising flour
- 200mls Milk full or half fat
- 110g / 4oz Cold Butter
- 55g / 2oz Sultanas or Raisins
- 55g / 2oz candied peel
- 55g / 2oz Sugar
- 1 tsp Baking Powder
- 6mls /1tsp Vanilla extract
- ¼ tsp Salt
- Note: If you are using plain or all-purpose flour, add and extra 2 tsp of baking powder to the recipe, making 3tsp in total.
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