Fruit Scones
Ingredients:
250g self-raising flour
25g caster sugar
50g margarine
1 egg
100ml semi skimmed milk
50g dried fruit
Method:
- Pre-heat the oven to 220oC / Gas mark 7
- Line a baking tray with baking paper
- Sift the flour into a large bowl and add the sugar
- Add the margarine and rub into the flour using your fingertips, until the mixture looks like breadcrumbs
- Use a measuring jug to measure out the milk and then crack the egg into it. Mix together and then stir into the flour mixture
- Add the dried fruit and combine
- Using your hands, bring the mixture together to make a ball of slightly soft dough
- Dust a clean surface with flour and knead the dough for a few seconds to bring together
- Flour a rolling pin and roll out the dough to about 3cm thick
- Use a round cutter to cut circles out of the dough and then place on a baking tray, lined with baking paper. If you need to, bring the leftover dough together and roll out again to make the last 1-2 scones
- Bake in the oven for 10-12 minutes, until the scones are golden brown
- Remove from the oven and leave to cook on a wire rack until ready to serve
* If you don’t like dried fruit you can leave these out and have plain scones
* Swap the sugar and dried fruit for a tablespoon of dried mixed herbs to make herby savoury scones, to dunk into soup
* To make this recipe vegan friendly use a vegan spread, oat or soya milk and replace the egg with a banana.
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