2012 cookfest: Fruit scones recipe

I absolutely love scones (are you a skowns or skons person? I'm the former), so here's my yummy recipe. As always, get your oven heated to 220°C and grease a baking tray. Mix 225g self-raising flour with a pinch of salt and rub in 50g butter. Stir in 25g caster sugar and 50g of currants and sultanas. Beat an egg and add 1/4 pint milk, beating well. Add this to your mixture, keeping a little bit for later on. With me so far?

Next up, dust your work surface with flour and place your mixture on your floury surface. It's worth dusting your hands too as it will be quite sticky, as well as giving your rolling pin a good covering. Keep your flour handy as it's likely you'll need to re-dust your rolling area.

Now, this depends on the individual baker to how thick and big you want your scones to be, but you need to roll a minimum of 1cm thickness. Anything up to about 2.5cm will work though. This also applies to how wide you want scones to be - it's your call!

Brush the tops with your remaining milky egg and bake in the oven for ten minutes, and voila! You'll have yummy scones to enjoy with a nice cup of tea and whatever you fancy. I like to keep things simple and stick with butter, but I know some people are staunch jam supporters whilst others love a spot of cream with their scones. Whatever you have, enjoy!