Ingredients

• 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

Directions

• 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.