Easy fruit scones recipe
 James Martin’s easy fruit scones are perfect for relaxed weekend baking. Serve with strawberry jam and cream in whichever order you most feel is correct. 450g/1lb strong white flour, plus extra for dusting5 tsp baking powderpinch salt75g/3oz unsalted butter, plus extra for greasing75g/3oz caster sugar150g/5oz sultanas, or dried fruit of your choice3 free-range eggs (2 lightly beaten and 1 for glazing)250ml/9fl oz milk400g/14oz clotted cream, to serve (optional) 450g/1lb strong white flour, plus extra for dusting 5 tsp baking powder pinch salt 75g/3oz unsalted butter, plus extra for greasing 75g/3oz caster sugar 150g/5oz sultanas, or dried fruit of your choice 3 free-range eggs (2 lightly beaten and 1 for glazing) 250ml/9fl oz milk 400g/14oz clotted cream, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Grease a large baking tray.Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, sultanas and beaten eggs. Stir in the milk using a wooden spoon, a little at a time, to form a smooth dough.Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in. Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly).Beat the remaining egg in a bowl and carefully brush the tops of the scones, taking care not to let any run over the edge.Place the scones onto the baking tray and bake in the oven for 10–12 minutes, or until golden-brown. Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream, if liked. Preheat the oven to 220C/200C Fan/Gas 7. Grease a large baking tray. Preheat the oven to 220C/200C Fan/Gas 7. Grease a large baking tray. Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, sultanas and beaten eggs. Stir in the sugar, sultanas and beaten eggs. Stir in the milk using a wooden spoon, a little at a time, to form a smooth dough. Stir in the milk using a wooden spoon, a little at a time, to form a smooth dough. Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in. Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in. Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly). Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly). Beat the remaining egg in a bowl and carefully brush the tops of the scones, taking care not to let any run over the edge. Beat the remaining egg in a bowl and carefully brush the tops of the scones, taking care not to let any run over the edge. Place the scones onto the baking tray and bake in the oven for 10–12 minutes, or until golden-brown. Place the scones onto the baking tray and bake in the oven for 10–12 minutes, or until golden-brown. Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream, if liked. Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream, if liked.