Fruit scones

• self-raising flour↗350g g

  plus more for dusting

• salt↗¼ tsp

  ¼ tsp

• baking powder↗1 tsp tsp
• butter↗85g g

  cut into cubes

• caster sugar↗3 tbsp tbsp
• milk↗175ml ml
• vanilla extract↗1 tsp tsp
• lemon juicesqueeze of

  squeeze of

• raisins↗100g g
• egg↗beaten

  for glaze

• jam

  and thick cream for serving

Step-by-step instructions

1. 1

   Preheat the oven to 220°C/200°C with convection/gas 7. Pour the flour into a large bowl together with the salt and baking powder, then mix. Add the butter and rub it in with your fingers until the mixture resembles fine crumbs. Add the sugar and mix.

2. 2

   Pour the milk into a cup and heat it in the microwave for about 30 seconds until warm but not hot. Add the vanilla extract and lemon juice, then set aside briefly. Place the tray in the oven.

3. 3

   Make a well in the dry mixture, then add the liquid and raisins and quickly stir with a kitchen knife – the dough will initially look quite wet. Dust the work surface with flour and turn out the dough. Lightly flour your hands and the dough, then fold the dough 2‑3 times until it becomes a bit smoother. Roll it out into a circle about 4 cm thick.

4. 4

   Take a cutter 5 cm in diameter (cutters with smooth edges cut cleaner, giving better rise) and dip it in flour. Cut the dough, then repeat until you have four scones. You may need to gather the leftover dough back into a circle to cut another four.

5. 5

   Brush the tops with beaten egg, then carefully place them on the hot tray.

6. 6

   Bake for 10 minutes until the scones rise and become golden on top. Serve warm or cold on the day of baking, generously drizzled with jam and thick cream. If freezing, cool, then freeze. Thaw and then reheat in a low oven (about 160°C/140°C with convection/gas 3) for a few minutes to refresh.