INGREDIENTS
225g (8oz) Self Raising Flour
1 level tsp Baking Powder
50g 92oz) Butter, softened
50g (2oz) Mixed Dried Fruit. You may wish to add more fruit. I found the first time I made them the fruit quantity was not sufficient. It’s a case of experiment till you are happy with the fruit content.
1 Large Egg
A Little Milk
METHOD
Preheat oven to 220 or 200 (Fan) Gas 7
Lightly grease two baking sheets
Measure the flour and the baking powder into a large bowl, add the butter and rub with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and add the dried fruit.
Break the egg into a measuring jug and beat, then make up to 150ml (1/4pint) with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough.
Turn out onto a lightly floured work surface, knead lightly and roll out into a 1cm (1/2 inch) thickness. Cut into rounds with a fluted 5cm (2in) cutter and place them on the prepared baking sheets. Brush the tops with a little milk.
Bake for about 10 mins or until pale golden brown. Lift the scones onto a wire rack to cool.
