Dried Fruit Scones
Aug 30th, 2007 by heidi
This is one of my favourite quickie yummy recipes and since I’ve never posted it before, here you go. It was given to me by our janitor at work, whose wife is a stunningly good baker and produces lovely traditional British cakes and such for us on a reasonably regular basis.
Sorry, no cup measure equivalents for the weights or celsius/fahrenheit temperature conversions. Google it 
I type this from memory, as I have made it so very often…
***
Fruit Scones
8oz self-raising flour
2oz butter
2oz sugar
3oz dried fruit (today I used dried currants but normally use raisins. Could be any dried fruit, really – the sky’s the limit!).
1 egg, lightly beaten
Approz 1/4 pint milk – so about 1/2 cup
Preheat oven to 220C. Yes, I know it sounds high, but it’s the right temperature.
Cut butter into flour (or rub with your fingertips) until mixture resembles breadcrumbs.
Add sugar and fruit to butter/flour mixture.
Mix in egg and milk until you get a soft dough – you may find you need a little less or more milk, so add it little by little.
Roll out to 1″ thick (ish!) and cut with 2″ round cutter (or glass – which is what I use).
Bake for 10-12 minutes on greased baking sheet until golden.
Serve with butter and jam!
