2 1/2 cups self raising flour, sifted
1/2 teaspoon baking powder
pinch of salt
75g caster sugar
zest of 1/2 a lime
85g butter, diced and chilled
2 teaspoons vanilla essence
1 cup combined dried cranberries and dried blueberries (or you can replace this with your favourite dried fruit)
extra milk for glazing
Preheat oven to 180C (or 170C fan forced).
In a bowl, combine the flour, baking powder, salt, sugar and zest. Add the butter and rub with your fingertips until the mixture resembles a rough breadcrumb type consistency.
Add the dried fruit to the flour, and briefly mix until it is evenly distributed throughout the flour mixture.
Combine the milk and vanilla essence in a small bowl or pouring jug.
Make a well in the centre, and pour in the milk mixture. Work the flour into the milk mixture until it all just comes together to form a rough dough. If the mixture is too dry, you may need to add a little more milk. Do not add more than a tablespoon at a time. Turn it out onto a clean bench, and knead gently a few times. Be careful not to overwork the dough. Note that the dough should not be smooth.
Roll the dough out using a rolling pin until it is about 1 inch in thickness (approx 2.5cm).
Cut using a round cutter. Be careful not to twist the cutter on the way out (as this will restrict the rise).
Place on a lined baking tray fairly close together.
Glaze the tops with the extra milk.
Bake in the oven for approximately 15 – 18 minutes, or until the tops are golden and the scones sound hollow when tapped on the bottom.
While the scones are baking, line a large bowl with some tea towels.
Once the scones are ready, remove from the oven immediately, and then place in the tea towel lined bowl. Cover up the scones, trapping the heat.
Leave them covered up until ready to serve. This ensures your scones will be soft and fluffy.
Serve with your favourite jam, a little butter or indulge in some whipped cream.
Makes approximately 12 scones, diameter 2 1/4 inches (approx 5.8cm)