Fruit scone

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fruit scones

First published in Woman’s Weekly in October 1928, this is still a favourite today. It is easy, quick and cheap to make.
Serves: 8
Prep time: 25 mins
Cooking time: 30 mins
Total time: 55 mins
Skill level: Easy peasy
Costs:Cheap as chips

 

Ingredients

 

    • 250g (8oz) plain flour

 

    • 1½ level tsp baking powder

 

    • ½ level tsp ground cinnamon

 

    • 60g (2oz) butter or margarine

 

    • 30g (1oz) caster sugar

 

    • 60g (2oz) currants and sultanas, mixed

 

    • 8 tbsp semi-skimmed milk (or use sour milk: add a little lemon juice to milk to sour)

 

    • 18cm (7in) sandwich tin, buttered

 

 

Method

 

 

    1. Set the oven to Gas Mark 6 or 200°C. Sift the flour with the baking

 

    1. powder and cinnamon. Rub in the butter, or margarine, add the sugar and fruit, and enough milk to make a soft dough.

 

    1. Form into a 15cm (6in) round, about 2cm (¾in) deep, to fit in the tin. Mark into 8 wedges. Glaze with milk. Bake for about 30 mins. Serve warm with butter.

 

 

Nutritional information per portion

 

 

fat 7.0g saturates 4.0g calories 200(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

 

Recipe by Woman’s Weekly