Cherry and Almond Scones

Although I've used cherry and almond, you can substitute any dry fruit and flavouring of your choice.

6oz SR Flour
1/2 tsp baking powder
1 1/2 oz Margarine
1oz castor sugar
2oz chopped glaze cherries
1/2 tsp almond essence
milk

beaten egg

Rub in flour, baking powder and margarine till resembles breadcrumbs.
Mix in sugar and cherries.
Add almond essence to enough milk to combine scone mix to a soft dough texture, do not over knead.
Roll out on floured surface and use scone cutters to about 1" depth.

Place on greased tray and brush beaten egg over tops.
Bake in oven, Gas 6 until tops are golden brown.
Place on wire rack to cool.

Enjoy!