MAKES 16, 15 MINUTES PREPARATION, 30 MINUTES COOKING

Bursting with fruity raisins and currants, these Fruit Scones are sure to be a delicious St George’s Day tea-time treat.

INGREDIENTS:

• 150g softened Butter
• Extra Butter to grease the frying pan, and to serve
• 100g Caster Sugar and extra for sprinkling 
• 2-3 tbsp Milk (as needed)
• 150g Dried mixed Raisins and Currants
• 100g Dried Cranberries and Cherries
• 225g Self-Raising Flour
• 1 large Egg, thoroughly whisked 
• 2 tsp Mixed spice (such as cinnamon or nutmeg)
• Pinch of salt
• Toppings, if desired (jam, clotted cream)

METHOD:

1. Preheat the oven to 200oC/400oF/Gas mark 6.
2. Grease and line a baking tray with butter and baking paper. 
3. In a large mixing bowl add the sieved flour, sugar, the mixed spices, a pinch of salt, and softened butter. Combine until the mixture looks like crumbly breadcrumbs.
4. In a separate bowl beat the egg and add to the main bowl. 
5. Stir the mixture into a stiff dough, adding a little milk to soften, but not too much; the dough should be firm. If it’s a bit sticky just add a bit more flour.
6. Add the mixed raisins and currants, and the cherries and cranberries to the mix and stir well.
7. On a lightly floured surface, roll out the dough mixture until 5mm (1/4 inch) thick, and cut out with a round shape or cookie cutter to a width of roughly 7cm/3 inches. Re-roll and cut the dough until as many Fruit Scones have been made as possible and no dough remains (if there is a bit spare, roll it into a small ball and still bake it with the Scones.
8. Place the Fruit Scones in the oven and bake for 15 minutes until they have risen and turned a light golden brown and are light and fluffy on the inside. 
9. Remove from the oven and sprinkle caster sugar over the top whilst still warm, or Icing sugar could also be used when cooled. 
10. Serve warm and either plain or buttered, with a dollop of jam and cream in the shape of a St George’s cross for a patriotic treat!