114: Scones; Source:
| self rising flour | 3 | cups | | sugar | 1/2 | cup | | cold unsalted butter | 1/2 | cup (cut into bits) | | dried mixed fruit | 1 1/2 | cup chopped |
| milk | 1 | cup | | milk | | for brushing the scones |
|
Directions:
Preheat the oven to 350 degrees. Lightly butter a baking sheet.
In a large bowl, sift together the flour & sugar until well combined. With a pastry blender or two knives, cut the butter until the
mixture resembles a course meal. Stir in the mixed fruit.
Gradually add enough milk to form a soft dough. Turn the dough out onto a lightly floured surface and roll it into a round about 1 1/4 inches thick. Cut out scones with a floured 2 inch round cutter.
Transfer the scones to the prepared baking sheet and lightly brush their tops with milk. Bake for 20 to 25 minutes, until lightly golden and the bottoms sound hollow when tapped. Serve immediately. Yield about 5 servings
