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Quick Fruit Scones




  • 225g self-raising flour
  • 45g golden caster sugar
  • 75g unsalted butter, softened
  • 50g sultanas, dried cherries or currants
  • 1 large egg, beaten
  • 3-4 tbsp milk
  • a little extra flour



  1. Heat the oven to 220C, 200C fan, gas 7.

  2. Sift the flour into a bowl then add the sugar and rub in the butter until the mixture looks crumbly.

  3. Stir in the dried fruit, pour in the beaten egg and add 3 tablespoons of milk.

  4. Mix with a knife, then bring the mixture together using your hands to a soft dough. Add a little more milk if it seems dry. Form the dough into a ball and turn it out onto a lightly floured work surface.

  5. Roll it out very lightly to a thickness of about 3cm, then stamp out rounds with a plain or fluted cutter. Knead the remaining dough together again and repeat.

  6. Put the scones on a baking sheet, dust each one with flour and bake near the top of the oven for 12-15 minutes until risen and golden brown.

  7. Cool on a wire rack and serve warm, split and spread with Bonne Maman Conserve.

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      Recipe by

      Bonne Maman

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