Ingredients	8 oz	Self Raising Flour
	0.5 tsp	salt
	3 oz	Margarine
	2 oz	Sugar
	2	Eggs - medium
	3 oz	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 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.

Page last updated 15 December 2000