The last two occasions I have made scones I have used a Bero recipe but decided to go back to the one I normally use. I have used it for years and can't remember where I got it from.
Put oven onto 220 Celsius.
Soak 1 1/2 oz dried fruit in a little hot water to plump them up. This time I also added a little Grand Marnier to them as well and a little orange zest.
Measure and sift together, 8 oz Plain Flour with 1/2 tsp salt, 1/2 tsp Bicarbonate of Soda and 1 level tsp Cream of Tartar, into a bowl.
Rub in 1 1/2 oz margarine or butter. Add 1 oz sugar. Then the drained fruit.
Mix all together to a soft BUT NOT sticky dough with 1/4 pint or so of yoghurt whey (or milk including any liquid from the drained fruit).
Pat/roll out to a depth of not less than 1/2” or so and use a 2” cutter to cut out scones.
Place on a baking tray and bake for 12 – 14 minutes. The recipe suggests not glazing the scones before baking but you can do this if you wish with milk or some of the whey.
FOR CHEESE SCONES, leave out the sugar and fruit – doh, and add
2 1/2 oz grated mature cheese. I also added lots of black pepper. You can add a little dried mustard to the dry mix or some fine chopped herbs. Other than this substitution, follow the above recipe.