Ingredients
- Scone Mix 5 x 500g
- Wright’s Scone Mix 500g
- Water 205ml
- Sultanas or Raisins 155g
- A little Milk and/or 1 medium egg for glaze.
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Fruited Scones
- PREP: 10 minutes
- BAKE: 10 - 12 minutes
- SERVES: 12
METHOD
METHOD: (Makes 8 Scones)
Set the oven to 220°C, (430°F) or gas mark 7.
Place the Scone Mix into a mixing bowl and add 205ml of water.
Mix with a wooden spoon until a soft dough has formed.
Add the raisins or sultanas and blend through.
Roll out your dough to approximately 2.5cm thickness.
Cut 12 scones with a 6cm cutter and place on a baking tray.
Brush the top of the fruited scones with milk or beaten egg, placing them closely together but not touching, on a lightly greased or pre-lined baking tray and pop them into your pre-heated oven for 10 – 12 minutes until they are golden brown.
Finally, the best bit …… time to eat them!
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Deb's Tips
Work the Scone mix fairly quickly, do not over mix it as it will toughen the dough. It simply needs to be pulled together in a light, pliable dough before baking.