Traditional Fruit Scones with Currants or Raisins

5. Preheat your oven:
   Set the oven to 200°C (fan 180°C or gas mark 6) so it’s fully heated by the time the scones are ready to bake. Line a baking tray with parchment paper for easy cleanup.
6. Make the crumb base:
   In a large mixing bowl, combine the self-raising flour and a pinch of salt. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour lightly and quickly until the mixture resembles fine breadcrumbs. This technique helps ensure a light texture in the finished scones—work swiftly to avoid warming the butter too much.
7. Add sugar and fruit:
   Stir in the granulated sugar and your choice of currants or raisins. Mix just until evenly distributed throughout the flour mixture.
8. Form the dough:
   Pour in the milk gradually while mixing with a butter knife or spatula, just until a soft, slightly sticky dough forms. Handle the dough as little as possible to keep the scones tender. If the dough seems too dry, add a splash more milk; if too wet, dust lightly with flour.
9. Knead and shape:
   Turn the dough out onto a lightly floured surface. Gently knead it just 2–3 times until smooth. Pat or roll the dough to about 2.5cm (1 inch) thick. Using a round cutter (about 5cm), cut out scones, pressing straight down without twisting to ensure an even rise. Gather the scraps, re-roll gently, and cut again as needed.
10. Bake the scones:
    Place the scones onto the prepared baking tray. Brush the tops with a little milk for a golden finish. Bake in the preheated oven for 12–15 minutes, or until risen and lightly golden on top. They should feel light and sound hollow when gently tapped on the bottom.
11. Cool and serve:
    Allow the scones to cool slightly on a wire rack. Serve warm or at room temperature with clotted cream and jam. A cup of freshly brewed coffee or tea makes the perfect accompaniment for this comforting treat.

Tips & Variations