Instructions: Method:
PREHEAT oven to 200 C. Grease baking tray with corn oil or with melted butter.

Sift flour and salt into a large bowl. Add butter and rub in lightly with your fingertips.

Mix in sugar, raisins and apricots. Stir to combine. Make a well in the centre of the mixture. Add egg and pour enough milk to make a soft dough. Mix with a palette knife.

Bind dough lightly with lightly floured hands (use self-raising flour). Turn out dough onto a lightly floured board, roll out or lightly pat dough with floured hands to a thickness of 2cm.

Cut dough with a 5 to 6cm plain or flutted cutter. (Dip cutter into flour first.) Place scones on prepared trays. Brush with a little of the extra milk. Bake for 10 to 12 minutes or until golden brown. Leave to cool slightly on a wire rack.

With a palette knife split open the scones and spread with butter and jam.

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