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.
Cake tins needed:
2 baking sheets
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
Preheat the oven to 220°C/Fan 200°C/gas 7. Lightly
grease the 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.