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LOCATION: Recipes >> Breads Scones >> Fruit 01

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Fruit Scones

8 oz self-raising flour (225 g)
1/2 tsp baking powder
2 oz butter or margarine (50 g)
2 Tbsp caster sugar (granulated sugar)
3 oz mixed dried fruit
1/4 pint milk (150 ml)
milk to glaze

Preheat oven to 425 F.

Sift the flour and baking powder into a bowl. Rub in the butter
until the mixture resembles fine breadcrumbs. Stir in the sugar
and fruit and add enough milk to mix to a soft dough.

Turn onto a floured surface, knead lightly and roll out to 3/4-inch
thickness. Cut into 2-inch rounds and place on a lightly floured
baking sheet. Brush with milk to glaze.

Bake for 10 minutes then cool on a wire rack. Serve with butter
and jam or clotted cream.

Tip: Most scones will keep for a day or two if stored in an airtight
container, but are always best reheated in the oven for a few
minutes before serving.

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