Tennis and Tea


  • 225g self-raising flour
  • 1 tsp baking powder
  • 50g unsalted butter, softened
  • 25g caster sugar
  • 50g dried mixed fruit
  • 1 large egg
  • a little milk


  1. Preheat the oven to 200 degrees C. Lightly grease two baking sheets
  2. Measure the flour and baking powder into a bowl, add the butter cut into cubes and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and the dried fruit
  3. Break the egg into a measuring jug and beat, then make up 150ml with milk. Stir the egg and milk into the flour and mix to a soft, not sticky dough
  4. Turn out onto a lightly floured surface. Knead lightly and roll out to 1cm thickness. Cut into rounds using a cutter and place them on the prepared baking sheets. Brush the tops with a little milk
  5. Bake for about 10 minutes or until pale golden brown. Lift the scones onto a wire rack to cool. Eat as fresh as possible, topping with fresh raspberries, raspberry jam and thick clotted cream






Love J

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