Fruit scones.

With a cup of tea on a summer’s day with strawberry jam and Clotted cream, that is what summer is all about. The sound of willow on leather and the village green. The only problem with this is that in Briton it will be raining and I do not understand cricket

Ingredients

50g/1¾oz unsalted butter,
225g/8oz self-raising flour
½ tsp baking powder
pinch of salt
25g/1oz sugar
25-50g/1-2oz sultanas
1 free-range egg
150ml/5fl oz milk, plus extra for brushing

Serve with
Strawberry jam
Clotted cream

This doe not take long to make , about 15 ton 20 minutes so set the ground work out first.
Preheat the oven to 220°c/425°f and grease a large baking tray with butter.

Take your bowl and sift the flour and baking powder into it. Cut the butter up in to small cubes to make it easier to work and add to the flour. Now using your fingers, rub the butter in to the flour until you get a breadcrumb texture to the mix. Light and fast and do not over work it or get it to hot in your hands .

Then add a pinch of salt, the sugar, and sultanas. Distribute them threw the mix.

Whisk the eggs together with add the mix and then a little at a time add the milk till you have a dough . Do not add all the milk as you might not need it all depending on how much egg you used. Work every thing together until you have dough and then roll it out on a floured surface and cut your scones. Your scones want to be about 2cm to ½ an inch thick, any thinner and they just do not work.

Using a cutter cut them out place on the tray and bake for about 10 to 15 minuets till golden brown and cooked all the way threw.

Cool them, cut then in half and top with jam and cream.