The recipe below is for plain scones - just add a handful of your dried fruit of choice and reduce the sugar by half or leave out completely for fruit scones. Whichever you make, they are best eaten still warm with a layer of jam and a layer of whipped (or clotted) cream. Bliss!
Makes about 8 smallish scones:
Preheat the oven to 200°C and grease and flour a baking sheet. Mix the flour and salt in a large bowl, sieving first if you have a strong perfectionist streak. Cube the butter and then rub in with your fingers until you have a fine sand. Stir in the sugar and fruit if desired. Add 2/3 or so of the milk and mix in with a knife or metal spoon. You are aiming for a soft, springy, but not sticky, dough, so add more of the milk if necessary. Conversely, if you are a bit heavy handed with the milk, just throw in a spoonful or two of extra self-raising flour to compensate. Roll out on a flat surface to about 2cm thick and cut into rounds with a straight or fluted cookie cutter (though I did have a housemate at university who just cut squares with a knife). Place on the baking sheet and brush the tops with a little milk. Bake in the preheated oven for 8-10 mins, until risen and golden on top. Split, smear thickly with jam and cream and eat, with a cup of tea alongside, as soon as they are cool enough to handle.