• 12 oz / 340 g plain flour
• 4 tsp baking powder
• 1½ oz / 40 g caster sugar
• ½ tsp ground cardamom
• pinch of salt
• 4 oz / 110 g butter
• 3 oz / 85 g dried apricots, finely chopped
• 1 egg
• 4–5 fl oz / 115–140 ml milk
• beaten egg and milk, to glaze

Sift the dry ingredients together into a bowl. Rub in the butter quickly and lightly with your fingertips. Stir in the apricots. Beat the egg and half the milk together, and mix into the dry ingredients, adding more milk as necessary until you have a soft dough. On a lightly floured worktop, quickly knead the dough until smooth, roll out to about ¾ in / 2 cm thick and cut in 2–2½ in / 5–6.5 cm rounds. Place the scones on a lightly greased and floured baking sheet, just touching each other. Brush with egg and milk glaze, and bake in a preheated oven at 220°C / 425°F / Mark 7 for 10 minutes or until well risen and golden brown.