225g self-raising flour
2 tablespoons caster sugar
75g Stork margarine for baking
1 egg, beaten
Couple handfuls mixed dried fruits
3-4 tablespoons milk
Makes 12 scones. Preheat the oven to 220C and grease a baking tray.
- Place flour, sugar and marge into a large bowl. Rub the marge into the dry ingredients with your fingertips until the mixture looks like breadcrumbs.
- Sprinkle in the fruit
- Pour in the beaten egg and start to combine to form a dough. Add milk as required. The dough should be soft but not sticky. If it becomes too sticky, add some more flour.
- Form into a ball, and then on a floured surface roll out with a rolling pin until around 1cm thick.
- Use round cookie cutters to cut. Do not twist them while in the dough as this will prevent the scones from rising.
- Pop the circles on the baking tray and wash with egg or milk.
- Bake for 12-15 minutes until the scones are risen and golden brown.
Eat as soon as you can without burning yourself! With a good scone, you should be able to pull it apart in halves without using a knife.
These are amazing with butter/strawberries and cream/jam but I often eat them plain too if they turn out nice and soft.
You can use any fruit you like. I like raisins and dried cranberries best. The scones pictured above also have pumpkin seeds in them which was a lovely addition.