Ingredients:

250g self-raising flour
25g caster sugar
50g margarine
1 egg
100ml semi skimmed milk
50g dried fruit

Method:

1. Pre-heat the oven to 220^oC / Gas mark 7
2. Line a baking tray with baking paper
3. Sift the flour into a large bowl and add the sugar
4. Add the margarine and rub into the flour using your fingertips, until the mixture looks like breadcrumbs
5. 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
6. Add the dried fruit and combine
7. Using your hands, bring the mixture together to make a ball of slightly soft dough
8. Dust a clean surface with flour and knead the dough for a few seconds to bring together
9. Flour a rolling pin and roll out the dough to about 3cm thick
10. 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
11. Bake in the oven for 10-12 minutes, until the scones are golden brown
12. 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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