Servings: 12 Scones

500gm plain flour sieved 500gm plain flour sieved
35gm baking powder 35gm baking powder
pinch salt pinch salt
75 gm unsalted room temperature butter 75 gm unsalted room temperature butter
100gm caster sugar 100gm caster sugar
100gm mixed fruit 100gm mixed fruit
2 medium eggs 2 medium eggs
165 mls milk 165 mls milk
egg for wash egg for wash

Preheat oven to 220 degrees
Rub together sieved flour, baking powder, salt and soft butter
mix in the sugar, dried fruit followed by the egg abd milk
knead the dough on a lighty floured work surface until its a smooth even consistency. Roll dough out to
2.5 cm thickness. using a 5½ cm cutter, cut out 12 scones. push cutter straight in and up do not twist.
Turn each scone upside down onto a baking tray lined with baking powder. Thevsmooth side should be on the top. lightly egg wash the top of the scones and leave to rest for 30 minutes at room temperature.
Cook in the preheated oven for 5 mins, then turn the oven down to 175 degrees for a further 15 minutes until golden brown all over and springy to the touch.