CATRIONA SAYS: “I love baking with my kids when I’m home. Fruit and cheese scones are our favourites, they’re nice and messy to make
and they taste great!”

Makes 10 scones
■ 75g (2½oz) butter, plus extra for greasing
■ 350g (12oz) self-raising fl our
■ 1½ tsp baking powder
■ 30g (1oz) caster sugar
■ 75g (2½oz) sultanas
■ About 150ml (5fl oz) milk
■ 2 large eggs, beaten

■ Preheat the oven to 220°C (fan 200°C/425°F/ Gas 7). Lightly grease a large baking sheet.
■ Put the fl our, baking powder and butter into a large chilled mixing bowl. Rub the mixture lightly and quickly with your fingertips until it looks like fine breadcrumbs. Add the sugar and sultanas.
■ Pour 100ml (3½fl oz) of the milk and all but two tablespoons of the egg into the fl our mixture.
■ Mix together with a round-bladed knife.
■ Turn the dough out onto a lightly floured work surface. Gently roll and pat the mixture into a rectangle that’s about 2cm (3⁄4in) deep.
■ Cut out as many rounds as possible with a 6cm (2½in) cutter and lay them on the baking sheet, spaced slightly apart.
■ Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones.
■ Brush the tops with the reserved egg. Then bake for about 10 minutes, or until risen and golden.

Catriona plays on the LPGA tour. Follow her on twitter: @beany25


Subscribe to NCG