|Plain flour||8 Ounce (225 Grams)|
|Mixed spice||1 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Soda bicarbonate||1⁄2 Teaspoon|
|Butter||1 1⁄2 Ounce, chilled and diced (40 Grams)|
|Caster sugar||1 Ounce (25 Grams)|
|Sultanas||1 Ounce (25 Grams)|
|Currants||1⁄2 Ounce (15 Grams)|
|Mixed peel||1⁄2 Ounce, chopped (15 Grams)|
|Milk||1⁄4 Pint (About 150 Milliliter)|
|Milk||2 Tablespoon (A Little, For Glazing)|
1) Heat the oven to 230°C, 450°F, Gas Mark 8.
2) In a bowl, sift flour with the salt, mixed spice, cream of tartar and bicarbonate of soda.
3) Mix in the butter and rub with the fingertips till the mixture looks like fine bread-crumbs.
4) Add in the sugar, sultanas, currants and mixed peel and enough milk to form a soft dough.
5) Dust a board lightly and turn out the dough.
6) Lightly knead for 1 minute and roll out to a thickness of 1 cm (1/2 inch).
7) Using a 5 cm (2 inch) biscuit cutter, cut 12-14 rounds.
8) Arrange the scones on a lightly floured baking sheet and brush the tops with a little milk.
9) Place in oven for 10-12 minutes, till the scones are well risen and golden brown.
10) Place on wire rack and allow to completely cool.
11) If you choose to freeze the scones for later use, then place in sealable bags and store for up to 6 months. To use, first remove from the freezer and arrange on a baking sheet and continue as below.
12) Place immediately in oven and heat for 10 minutes at 180°C, 350°F, Gas Mark 4.
13) Before serving, split and butter the scones.