Special Fruit Scones
Making good scones is so easy if the mixture is not too dry and the dough is not overhandled. Wrap the scones in a clean tea towel after baking to keep them moist.
|225g (8oz)||self-raising flour|
|1 level tsp||baking powder|
|50g (2oz)||butter, softened|
|25g (1oz)||caster sugar|
|50g (2oz)||mixed dried fruit|
You will need 2 baking sheets and a fluted 5cm (2in) cutter.
Preheat the oven to 220°C/Fan 200°C/gas 7.
Lightly grease two baking sheets.
Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the dried fruit.
Break the egg into a measuring jug and beat, then make up to 150ml (¼ pint) 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 to a 1cm (½in) 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 minutes or until pale golden brown. Lift the scones onto a wire rack to cool.
Eat as fresh as possible.