- Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6. Lightly grease a baking sheet with a little Trex.
- Sift the flour and salt into a large mixing bowl. Add the Trex and butter and use your fingertips to rub them into the flour until the mixture looks like breadcrumbs.
- Stir in the sugar and fruit, then gradually add just enough milk to make a soft, but not sticky dough, stirring it in with a round-bladed knife. Turn the dough onto a lightly floured surface, flour your hands a little, then knead the dough lightly for a few moments.
- Using a lightly floured rolling pin, roll out the dough to about 2.5cm (1in) thick, then use a 5cm (2in) plain or fluted cutter to stamp out rounds. Gather any trimmings together, re-roll and cut out more scones.
- Arrange the scones on the baking sheet. Brush the surface with a little milk, then bake for 18-20 minutes towards the top of the oven, until well risen and golden brown.
- Cool for a few moments and then transfer to a cooling rack. Serve warm, and spread with butter.
Recipe from TREX vegetable baking fat
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Serve with your favourite jam and dollops of fresh cream
A little Trex, for greasing 450g Self-raising flour ½ tsp Salt 50g Trex 50g Butter, chilled and diced 50g Caster sugar 50g Sultanas, raisins or dried cherries 300ml Milk Butter, to serve
Time: 20 minutes Serves: 12 Nutrition: n/a