- 225g self-raising flour
- 1/2tsp salt
- 50g lactose-free butter, very cold
- 80g mixed berries, or currants
- 40g caster sugar, plus extra for dredging
- 150ml full-fat lactose-free milk, plus extra for brushing
Preheat the oven to gas mark 8. Line a baking tray with greaseproof paper.
Sift flour and salt together. Rub the butter into the flour, until it resembles fine breadcrumbs. Add the fruit and sugar, and stir well.
Pour in the all the milk in one go. Bring together with a knife until it forms a dough, adding a little extra flour if too sticky.
Turn the dough out onto a floured surface. Knead briefly until the dough is smooth, and then flatten with hands until it’s about 1-2cm thick. Cut out rounds and place on the baking tray.
Brush the scones with milk and dredge with sugar. Bake for 10 minutes, until risen slightly and golden. Transfer to a wire rack to cool.