Whether you’re a jam cream or cream jam person, you can’t beat a good British scone. They also freeze beautifully so it’s worth making a batch, freezing them and then tucking in whenever you fancy.
Prep time: 20 Minutes
Cook time: 7-10 Minutes
Serves: 10
225g self-raising flour
1 tsp baking powder
40g butter softened and cubed
25g castor sugar
1 pinch of salt
150ml milk
50g mixed dried fruit
1 egg whisked for brushing the tops