• 1 lb / 455 g self-raising flour
• ½ tsp salt
• 8 oz / 230 g butter, lard or vegetable shortening
• 2–3 oz / 60–85 g caster sugar
• 3 oz / 85 g seedless raisins, sultanas or mincemeat
• 1 heaped tbsp yoghurt
• 1 egg
• ¾ pt / 140 ml milk

Sift the flour and salt together into a bowl, and then rub in the fat. Stir in the sugar and dried fruit or mincemeat. Beat together the yoghurt, egg and milk, and stir into the flour and fruit mixture until just bound together into a soft dough. Quickly roll out the dough on a lightly floured worktop to about ½ in / 1 cm thick. Cut into rounds with a scone cutter, place on a greased baking sheet, and bake in a preheated oven at 220°C / 425°F / Mark 7 for 10 minutes.