An easy fruit scone recipe for a classic British afternoon tea. These scones also make a fantastic addition to a picnic or packed lunch.
Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray.
Mix together the flour and salt and rub in the butter.
Stir in the sultanas, sugar and then the milk to form a soft dough.
Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with a little milk. Bake for 12–15 minutes until well risen and golden.
Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.