| Mix
the dry ingredients (not the fruit), rub in the butter and add
the dried fruit and sugar. Mix in the egg and enough milk to
give a soft dough.
Place
on a lightly floured board and roll or pat the dough out very
lightly until about 1/4 to 1/2-inch thick (just patting it
out with your fingers is the easiest). Use a small plain cutter
(or a wine glass) to cut out the scones. Put them on a greased
tin, well spaced out.
Brush
with a little beaten egg and bake in a hot oven (450°)
for 7 to 10 minutes.
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