150g dried fruit

some orange juice

150g butter

500 g self-raising flour

2 level teaspoons baking powder

2 heaped teaspoons caster sugar

2 eggs

4 tablespoons milk

Put the dried fruit into a bowl & soak in orange juice

Preheat the oven to 200°C

Put your butter, self-raising flour, baking powder , caster sugar and pinch of salt into a mixing bowl and make dough

Make a well in the dough, add the eggs and milk , and stir it up with a spatula.

Drain your soaked fruit and add to the mixture

Add milk if needed, until you have a soft, dry dough

Sprinkle over some flour, cover the bowl with clingwrap and pop it into the fridge for 15 minutes.

Roll the dough out on a lightly floured surface until it’s about 2 to 3cm thick

With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet

Brush the top of each scone with milk and bake in the oven for 12 to 15 minutes, or until risen and golden.

Leave to cool down.

Serve with cream and jam.