- 150g mixed dried fruit
- orange juice, for soaking
- 150g cold unsalted butter
- 500g self-raising flour
- 2 tsp baking powder
- 2 heaped tsp caster sugar
- pinch of sea salt
- 2 large free-range eggs
- 4 tbsp milk
- cream & jam, to serve
Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours.
Preheat the oven to 200°C/400°F/gas 6.
Put your butter, flour, baking powder, sugar and a good pinch of sea salt into a mixing bowl. Using your thumbs and forefingers rub the butter into the flour so you get little cornflake–sized pieces.
Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula.
Drain your soaked fruit and add this to the mixture with a tiny splash of milk, if needed, until you have combined it into a soft, dry dough. The secret of good scones is not to handle them too much before baking so move it around as little as possible to get it looking like a scruffy mass – at this point, you’re done.
Sprinkle over some flour, cover the bowl with cling film and pop it into the fridge for 15 minutes (this will make it easier to handle).
Roll the dough out on a lightly floured surface until it’s about 3cm thick. Cut out circles using whatever resources you have available (it could be an upturned glass!).
Re-roll any offcuts to use up the dough – but I wouldn’t advise doing this more than once or twice.
rush the top of each scone with the extra milk or some melted butter and bake in the oven for 12 to 15 minutes, or until risen and golden.
If you don’t want to bake a whole batch is to freeze the scones after you’ve cut them out. That way, you can come home from work, pop the little rounds of frozen dough into the oven and cook them at 180°C/350°F/gas 4 for 25 minutes, or until golden and lovely.