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Quick fruity scones from Gary Rhodes

Children will enjoy weighing out the ingredients and then cutting out the scones with a pastry cutter

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Ingredients (Serves 24)
  • 450g/1lb self-raising flour
  • 100g/4oz Flora Original
  • 50g/2oz sugar
  • Pinch of salt
  • 1/2 tsp bicarbonate of soda
  • 100g/4oz sultanas
  • 175-200ml/6-7fl oz semi-skimmed milk

Preheat the oven to 190°C, 375°F, Gas 5. Sift the flour into a large bowl then lightly rub in the Flora and lift the mixture to incorporate air so the scones are light. Continue until the mixture resembles breadcrumbs.

Now add the sugar, salt, bicarbonate of soda and the sultanas, then mix in just enough milk to make a soft dough. Roll out the dough on a lightly floured surface until about 1cm/1/2in thick then, using a fluted cutter, cut out 24 scones. Arrange on nonstick baking trays and bake in the oven for 12-15 minutes until golden and risen. Leave to cool before serving.



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