Ingredients
1 lemon, juiced
240ml Semi skimmed Milk
340g self-raising flour, sieved
60g Butter or margarine
60g Caster sugar
60g Sultanas, washed
60g Raisins, washed
1 Egg yolk
To serve
1 Jar of Rosebud Strawberry Jam
Method
- Place your baking tray in the oven and pre heat to 200°C.
- Squeeze lemon juice into the milk until it separates and tastes sour.
- Quickly rub the butter into the sieved flour until the mixture resembles fine breadcrumbs. Add the caster sugar and the washed dried fruit and stir together with a round ended knife. Gradually add the milk, you don't want your mixture to be wet and sticky but not dry either. Bring the mixture together, work it quickly and handle as little as possible.
- Turn the mixture onto a floured board. Roll out to roughly 2cm thick and cut into approximately 5cm shapes.
- Place the scones on the hot baking tray. Stir in a dash of water to your egg yolk and lightly brush each scone. Place the scones in the oven for approximately 10 minutes. Keep an eye on them and remove from the oven when they’re lightly golden brown.
- Cool on a rack before serving. Best eaten on the day. Enjoy with clotted cream and Rosebud Strawberry Jam.