225 g 8 oz self-raising white flour
A pinch of salt
25 g 1 oz caster sugar
50 g 2 oz fat
50 g 2 oz mixed currants and raisins
175 mI 6 fl oz sour milk, or fresh milk ‘soured’ with juice of half a lemon

Mix flour, salt and sugar

Rub in fat and add dried fruit.

Mix to a soft dough with most of the liquid.

Using a floured board, roll out and cut into 5 cm (2 inch) rounds. Brush with remaining sour milk.

Place on greased baking sheets.

Bake near top of a hot oven, Gas 7, 425°F, 220°C, until golden brown, about 10 minutes.

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