45g/2oz lightly salted butter
2 tbsp caster sugar
1 whole egg
250g/8oz self-raising flour
A pinch of salt
120ml/4 fl oz milk
175g/6oz mixed dried fruit – raisins, sultanas and finely chopped dates
Cream the butter and sugar together until light and fluffy, add the egg and beat until well-incorporated.
Lightly fold in the flour and salt with the milk and combine until just mixed.
Now stir in the fruit, making sure that it is evenly distributed.
Heat the oven to 200C/400F/Gas6. On a floured surface, roll out the scone mixture until it is one inch in depth.
Using a small biscuit cutter, cut the dough to form 12 scones.
Space the scones well apart on a baking tray and place in the oven. Bake for 10-12 minutes.
The base should be hollow-sounding when tapped. Cool slightly on a wire rack before eating.