Easy Fruit Scones

Once you have whipped up a batch of these delicious fruit scones there’s just one question to ask yourself. Jam then cream or cream then jam?

Ingredients

• 60g littleseed extra virgin Rapeseed Oil 

• 250g self-raising flour

• 30g caster sugar

• 130ml milk plus extra for glazing

• 50g raisins 

Method

1. Preheat the oven to 190C / Gas Mark 6.

2. Line a baking tray with baking paper.

3. Mix the flour, sugar and dried fruit together in a bowl. Add the littleseed Rapeseed Oil along with the milk and mix everything together to form a soft dough. Turn the dough out onto a floured surface and pat it out with your hands until it's about 2cm thick.

4. Using a pastry cutter, cut out rounds and place them on the lined baking tray.

5. Gather and re-roll trimmings to make more scones.

6. Brush the top of each scone lightly with milk and bake in the oven for about 20 minutes until risen and golden. Remove from the oven and place on a wire rack enjoy just warm or cold, generously topped with jam and clotted cream.

Cooking Time

20 minutes

Prep Time

15 minutes

Recipe Notes

Want to make these totally dairy-free. Just swap the milk for oat or soya milk.