Fruit Scones

A classic British recipe for scones. When I was a child, my mother made these with sultanas and currents. They are equally good with fresh cranberries and/or apple. Try them topped with raspberry jam and fresh whipped cream!

Ingredients:

• 8 oz. all purpose flour
  
• 1/2 teaspoon salt
  
• 2 teaspoons baking powder
  
• 2 oz. unsalted butter
  
• 4 oz. fruit such as sultanas, currants, fresh cranberries or chopped apple
  
• 5 fl. oz. milk

Directions:

Mix flour, salt and baking powder together.
Incorporate butter with a fork until mixture is crumbly.
Add fruit. Mix well.
Add just enough milk to hold dough together, forming dough into a ball with your hands.
Roll dough out into a one inch thick sheet.
Cut into rounds with cookie cutter.
Place scones onto greased baking sheet.
Brush tops of scones with milk.
Bake for 7-10 minutes at 425°F.

These are best enjoyed still warm from the oven, but can be cooled on a wire rack and stored in an airtight container at room temperature for a day or two.