Fruit Scones

Makes 9 scones. Ingredients: 200 g self-raising flour, 50 g caster sugar, 50 g margarine. 1/4 teaspoon salt, 100 g sultanas, 1 medium egg, 75 ml milk (5 tablespoons). Strawberry jam and whipped cream for the filling. 6 or 7 cm round cutter. Preparation: Heat the oven to 220°C. Grease a baking tray with cooking oil. Sift the flour into a large bowl. Add the sugar, margarine and salt. Use your fingertips to wrap the margarine into the sugar and flour. When the mixture looks like fine breadcrumbs, stir in the sultanas with a wooden spoon *). Break the egg into a small bowl and beat it well with a fork. Add the milk to the egg and stir it in. Put one tablespoon of the eggy mixture into a cup to use later. Poor the eggy mixture from the small bowl into a large bowl, a little at a time. Stir the mixture well between each addition. The mixture should form a soft dough. Sprinkle your work surface with flour and put the dough onto it. Lightly roll out to the dough until it is about 1,5 cm thick. Use the cutter to cut out circles. Squeeze the scraps of dough into a ball. Roll them out again. Cut out more circles. Put all the circles on the tray. Brush the tops with the egg mixture from the cup. Bake the scones in the oven for 10 minutes until they are golden. Carefully take them out of the oven. Use a spatula to lift them onto a wire rack to cool. When sufficiently cooled, cut the scones in half and fill them with jam and whipped cream. *) You can also use the same amount of chopped glacé cherries or dates.