I have fond memories of my mum making these for our Sunday tea
Serves : 12 Prep/Cooking Time : 35 mins
Tip : If you want plain scones, also called Devon scones, leave the dried fruit out
Preheat the oven to 210°C (fan assisted 190°C)
Lightly grease a baking sheet
Sieve the flour, salt, cream of tartar, bicarbonate of soda and sugar into a large bowl and rub the butter into the flour mixture flour using the tips of your fingers.
Add the dried fruit and mix in with a spoon.
Slowly add the milk beating into the flour mixture to incorporate but stop adding the milk when you have a firm dough.
Roll out the dough on a lightly floured board to about 1" thick and cut out rounds using either a fluted or plain cutter.
Place the rounds onto a well greased baking sheet making sure that you leave a good gap between the rounds to allowfor expansion during cooking.
Using a pastry brush brush the tops with the remainder of the milk.
Place in the middle of the oven and bake for about 15 minutes or until golden brown.
Transfer to a cooking rack to cool
Delicious with just butter spread over the two halves or add jam and cream if you are feeling a bit naughty!