Fruit Scones

Makes approx 12 scones	Continued...
250 gm plain flour	120 ml milk
2 heaped tspn baking powder	100 gm fruit (currants, raisins etc.)
½ tspn salt	100 gm caster sugar
30 gm stork margarine

Preheat the oven to 220° C.
Using some melted stork margarine, brush a baking sheet.
Sieve the flour, baking powder and salt into a large mixing bowl.
Cut the stork margarine into small pieces and rub into the flour mixture.
Using a spoon, mix in the fruit and sugar.
Using the blade of a knife, mix in the milk to make a soft dough. It is likely that a little more milk will be required to 'just bring the dough together' say 10 - 15 ml. If the dough is too wet then the scones will be tough.
Turn out the dough onto a floured surface, sprinkle with a little more flour and knead very lightly for about ½ min with fingertips. Too much needing will produce hard scones.
Roll out the dough to a thickness of approx 2 cm and cut into approx 6 cm diameter rounds using a pastry cutter.
Place the rounds, a little apart, onto the baking sheet.
Bring the remaining dough together, knead very lightly, roll out and cut into more rounds.
Repeat this process until all the dough is used.

Bake in the oven for 15 min after which time the scone tops should be lightly browned.

This recipe has been adapted from an old book from Stork Margarine Cookery Service called "The Art of Home Cooking" (1954 edition).