Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.45g/2oz lightly salted butter
2 tbsp caster sugar
1 whole egg
250g/8oz self-raising flour
A pinch of salt
120ml/4 fl oz milk
175g/6oz mixed dried fruit – raisins, sultanas and finely chopped dates
Cream the butter and sugar together until light and fluffy, add the egg and beat until well-incorporated.
Lightly fold in the flour and salt with the milk and combine until just mixed.
Now stir in the fruit, making sure that it is evenly distributed.
Heat the oven to 200C/400F/Gas6. On a floured surface, roll out the scone mixture until it is one inch in depth.
Using a small biscuit cutter, cut the dough to form 12 scones.
Space the scones well apart on a baking tray and place in the oven. Bake for 10-12 minutes.
The base should be hollow-sounding when tapped. Cool slightly on a wire rack before eating.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments