Method
Sift flour and salt into a bowl
Rub butter into the flour until the mixture resembles fine breadcrumbs
Add the dried fruit and sugar and mix
Add the milk and mix to a soft, but not sticky, dough with a knife
Roll out on to a lightly floured work surface. Knead lightly until smooth
Gently roll out to about 2cm thick and cut into 7 or 8 rounds with 5cm cutter
Bake at 230°C / 210°C fan / gas mark 8 for 7 – 10 minutes or until well risen and golden
Cook on a wire rack
Serve with butter, cream and jam