Scone recipe: how to make/bake/cook fruit scones

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How to make fruit scones


Sections:	Introduction
	Equipment
	Ingredients
	Instructions
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Related pages:	Recipes
	Shortbread
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INTRODUCTION

Simple instructions for making fruit scones (plain scones can also be made in a similar way but without adding the sultanas, sugar and egg). In some parts of the UK the word "scone" rhymes with "con", in other parts it rhymes with "cone". A fruit scone is usually served either with butter, or with clotted cream and jam. It is usually eaten in the late afternoon, together with a cup of tea.

	Scones, Muffins and Teatime Treats Author: Family Circle Publisher: Murdoch Books UK Date: November 1997		Best Tea Places in England Author: Tea Council Publisher: Little Bookroom Date: March 2003
	Afternoon Tea Author: Jane Pettigrew Publisher: Unichrome Guides Date: August 2004

EQUIPMENT

- Scales (not essential)
- A sieve for removing lumps in the flour or sugar (not essential)
- A large bowl (for mixing the ingredients)
- An egg whisk for beating the egg (not essential: you can use a fork instead)
- A knife for cutting the lard / vegetable fat, and to cut the scone
- A rolling pin to roll out the mixture (not essential)
- A brush to apply some egg to the top of the scones before cooking (not essential)
- A shaper to cut round scones from the mixture (not essential)
- Greaseproof paper, on which to put the scones while cooking (not essential)
- A metal tray (at least 1cm deep) (for cooking in the oven)
- A gas or electric oven

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INGREDIENTS

The ingredients below are enough to make 6 scones (1 scone is usually enough for 1 person).

Flour (8 oz) & some salt

Sultanas (3 oz)

Vegetable fat or lard (1.5 oz)

Sugar (1 oz)

Egg

Milk

Ingredient	Imperial measure	Metric measure
Self-raising flour	8 ounces (8 oz)	225 grams
Salt	0.5 teaspoons	0.5 teaspoons
Sultanas	2 tablespoons (3 ounces; 3 oz)	2 tablespoons (75 grams)
Lard (or vegetable fat)	1.5 ounces (1.5 oz)	40 grams
Caster sugar	1 ounce (1 oz)	25 grams
Egg	One large
Milk	A small amount (enough to make the mixture sticky)
Butter	Butter to add when serving (not needed if you have jam and cream)
Clotted cream	Clotted cream (or whipped / thick cream) can be added instead of butter
Jam	Blackcurrant / strawberry / raspberry jam (optional if you add butter)