100 gram dried fruit, such as cherries, raisins, sultanas, apricots, blueberries etc
orange juice , for soaking
75 gram cold butter
250 gram flour
2 level teaspoons baking powder
2 heaped teaspoons caster sugar
50 ml milk
Put the dried fruit into a bowl and cover them in orange juice, leaving for a few hours.
Preheat the oven to 200°C. Put your butter, flour, baking powder, sugar into a mixing bowl, break up the butter and rub it into the flour so you get a crumbly dough. Whisk the eggs and milk together, the make a well in the middle of the dough, add it and fold it gently. Also add the fruit and some milk if needed, until you have a soft, dry dough. Sprinkle over some flour, cover the bowl with clingfilm and put it in the fridge for 15 minutes. Roll the dough out on a lightly floured surface until it’s about 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles and place them upside down on the tray – they will rise better that way. Brush 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. Take them out and leave to cool. Serve with cream and jam.