Home Comforts: Catriona's Fruit Scones

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!”

CATRIONA’S FRUIT SCONES
Makes 10 scones
Ingredients
■ 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

Method
■ 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