- 225g/8oz self-raising flour
- 40g/1½oz caster sugar
- 75g/3oz butter at room temperature
- 50g/2oz mixed dried fruit
- 1 egg, beaten
- 3-4 tbsp buttermilk, to mix
- a little extra flour for dusting tops
- pinch of salt
- Preheat the oven to 220C/425F/Gas 7.
- Begin by sifting the flour and salt into a bowl and sprinkling in the sugar, then rub the butter in lightly until the mixture looks crumbly.
- Sprinkle in the dried fruit, pour in the beaten egg, and addtbsp of the buttermilk.
- Start to mix the dough with a knife and finish off with your hands – it should be soft but not sticky, so add more milk, a teaspoon at a time, if the dough seems too dry.
- Next, form the dough into a ball and turn it out on to a lightly floured working surface. Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones out by placing the cutter on the dough and giving it a sharp tap. Don't twist the cutter, just push the dough out, then carry on until you are left only with trimmings – roll these and cut an extra scone.
- Place the scones on the lightly greased baking sheet and dust lightly with the extra flour. Bake them in the top half of the oven for 10-12 minutes or until they are well risen and golden brown. After that remove them to a cooling tray and serve very fresh, split and spread with butter.