Instructions: Chop saltanas, raisins and dates.

Sift dry ingredients together and rub in butter until mixture resembles fine breadcrumbs.

Make a well in the center of the flour, add 1/2 cup fruit and pour in lightly beaten egg and milk. Mix lightly and quickly. Turn out onto floured surface, knead lightly.

Pat or roll dough out approximately 2cm thickness; cut into rounds with 5cm cutter; dip cutter into flour each time before cutting.

Place close together on lightly greased scone tray, and allow to rest 10 minutes. Brush tops with a little beaten milk and egg and bake in a hot oven (400F) for 10 minutes or until golden brown.

Serve with afternoon tea.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.