Fruit Scones

Ingredients 225g Self Raising Flour
  0.5 tsp salt
  85g Margarine
  60g Sugar
  2 Eggs - medium
  85g Dried Fruit
  

Method

Mix the flour, salt, sugar and margarine together to form crumbs.

Beat the egg and mix into the crumbs with the dried fruit.

Roll out the mixture on a floured board and cut with pastry cutters.  Place on a greased baking tray, brush with egg or milk.

Bake at 400F 200C for 10 to 15 minutes

Scones are best baked and eaten within a couple of hours.  When I returned home from school and found these in the kitchen they were usually gone over tea-time once my brother and I got our hands on them.  They were always served with New Zealand Fernleaf butter but you can use Anchor - not the spreadable thank you - and some home made jam.