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Special Fruit Scones

Delightful fruit scones from Mary Berry. This recipe for special fruit scones, packed with colourful mixed fruit, is kept moist with a tea towel after baking.

From the book

Introduction

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.

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Ingredients

225g (8oz) self-raising flour
1 level tsp baking powder
50g (2oz) butter, softened
25g (1oz) caster sugar
50g (2oz) mixed dried fruit
1 large egg
A little milk

Essential kit

You will need 2 baking sheets and a fluted 5cm (2in) cutter.

Method

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.

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From the book: My Kitchen Table: 100 Cakes and Bakes

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