Who doesn't love a scone! This recipe makes for a light,fluffy bake good enough to grace any afternoon tea! Eat them on the same day or warm through slightly for the best scones ever!
250g self-raising flour
30g caster sugar
130ml milk plus extra for glazing
50g dried fruit - your choice of sultanas, currants, raisins, cherries or dates
Preheat the oven to 200C / Fan 180C / 400F / Gas Mark 6.
Line a baking tray with baking paper.
Mix the flour, sugar and dried fruit together in a bowl. Add the Yorkshire Rapeseed Oil along with the milk and mix everything together to form a soft dough. Turn the dough out onto a floured surface and gently pat it out with your hands until it's about 2cm thick.
Using a 6cm pastry cutter, cut out rounds and place them on the lined baking tray. Gather and re-roll trimmings to make more scones.
Brush the top of each scone lightly with milk and bake in the oven for about 20 minutes until risen and golden. Remove from the oven and place on a wire rack to cool before serving with a good dollop of jam and clotted cream. Perfect.