Scones delia
Cooking time 10mins, makes 12 with 2” cutter
225g/8oz self-raising flour
40g/1½oz caster sugar
75g/3oz butter at room temperature
½ to 1 teaspoon baking powder
1 egg, beaten
3-4 tbsp milk, to mix
a little extra flour for dusting tops
pinch of salt
50g/2oz mixed dried fruit
Method
Preheat the oven to 220C/425F/Gas 7.
Begin by sifting the flour and salt into a bowl and sprinkling in the sugar, then rub the butter in lightly until the mixture looks crumbly.
Sprinkle in the dried fruit, pour in the beaten egg, and add tbsp of the milk.
Start to mix the dough with a knife and finish off with your hands, it should be soft but not sticky, so add more milk, a teaspoon at a time, if the dough seems too dry.
Next, form the dough into a ball and turn it out on to a lightly floured working surface. Now roll it out very lightly to a round at least 2.5cm/1in thick.
Place the scones on the lightly greased baking sheet and dust lightly with the extra flour. Bake them in the top half of the oven for 10-12 minutes or until they are well risen and golden brown. After that remove them to a cooling tray
