100g (4 oz) dried fruit such as sultanas, raisins, dried cranberries, dried cherries or chopped dates
Method Prep:15min › Cook:12min › Ready in:27min
Preheat the oven to 220 C / Fan 200 C / Gas 7.
Sift all the dry ingredients, along with the fruit you have chosen into a large mixing bowl. Add the butter to the mixture and rub in with your fingertips until the mixture looks like breadcrumbs
In a separate bowl, whisk together the eggs and milk. Make a well in the centre of the flour, then pour in enough egg and milk mixture to make a soft dough, using your hands to mix together. It should be quite soft but not sticky.
Turn the mixture out onto a floured board. Knead gently, then roll out to a round about 2.5cm (1 in) thick.
Use a round scone or cookie cutter to stamp out the scones and place on to greased baking sheets. Brush each scone with a little milk mixture, then sprinkle with caster sugar.
Place in the oven and bake for 10-12 minutes. When they are risen and golden, remove from the oven and cool on a wire rack.
Serve cut in half, spread with Kerrygold and strawberry jam.
For a real treat, top with some fresh cream and in winter, try adding 1 teaspoon of ground mixed spice to the flour.