Reet Yorkshire Scones

Nothing tastes nicer than fresh baked scones and Reet Yorkshire Strawberry Jam

Quick and easy to make.  Makes approx 15 scones.


225g (8oz) self-raising flour

1 level tsp baking powder

50g (1oz) caster sugar

50g (2oz) mixed fruit or sultanas

1 large egg



Preheat the oven to 220 deg/Fan 200 deg /gas 7

Lightly grease two baking sheets.  Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.  Stir in the sugar and the fruit.

Break the egg in a measuring jug and beat, then make up to 150ml (1/4 pint) with milk.  Stir the egg and milk into the flour and mix to a soft but not sticky dough..

Turn out onto a lightly floured work surface, knead lightly and roll out to a 1cm (1/2 in) thickness.  Cut into rounds using a fluted 5cm (2in) cutter and place on the prepared baking sheets.  Brush the tops with a little milk.

Bake for about 10 minutes or until pale golden brown.  Lift the scones onto a wire rack to cool.

Once cooled, spread with butter and Reet Yorkshire Strawberry Jam.




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