Fruit Scones

Preheat the oven to 200 C

Put the Flour, Baking Powder and Sugar in a large bowl

Add the Butter and rub in with your fingertips until the mixture resembles fine breadcrumbs

Crack the Eggs into a measuring jug, then add enough milk to make the total liquid 250 ml

Stir the Egg and Milk into the Flour mixture – you may not need it all – and mix to a soft, sticky dough.

Turn out onto a lightly floured work surface, knead lightly and work in the sultanas

Roll out to a rectangle about 2 cm thick

Cut into as many rounds as possible with a 5cm cutter and place them on the prepared baking trays

Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug

Bake for 15 minutes, or until the scones are well risen and a pale, golden-brown colour

Lift onto a wire rack to cool

Eat as fresh as possible.

To serve, split the scones and serve with strawberry jam on the Scones along with a good dollop of clotted cream.

We will leave it for you to decide the Devon or Cornwall way!!