Tim's Fruit Scones

These are the perfect scone (in our humble opinion!) and best served with raspberry jam and freshly whipped cream along with a lovely cup of tea.

© At Home in Renvyle by Tim O’Sullivan


  • 400g plain white flour
  • ½ teaspoon salt
  • 100g butter or margarine
  • 4 tsp baking powder
  • 200ml milk
  • 90g granulated sugar
  • 120g sultanas
  • 1 medium egg, beaten


  • Preheat oven to 170c/ 325f/ Gas 3
  • Sift the flour and salt and lightly run in the butter or margarine.
  • Sift in the baking powder and sugar and add the sultanas. Mix well.
  • Add all the milk and beaten egg and mix to a spongy dough. Knead lightly to make the dough smooth ad roll out to half an inch ( 1½ cm)thick.
  • Cut out with a 5cm cutter, brush with egg and bake in oven for 10-15 minutes.