Dried Mixed Fruits Scones

I love scones and always can't get enough of them! The best scones are always freshly baked or you could bake in big batches then reheat them anytime you want to have them :) Scones don't get molded fast, unlike muffins or cakes hence you may not even have to freeze them unless you are planning to keep them for more than a week. They are very simple to make and yet let you have great breakfast of tea-time snacks every day! You can use raisins as the recipe usually requires, but as my daughter and husband always said desperately, "Mama, you always buying cookbooks, look at them while cooking but came out with something else!". The reason is, they always expected what they saw I was referring at in the cookbooks, but I always can't stick to the recipe and like to set out for an adventure by twisting it a bit :)
So for this recipes, I had some dried apricots, mixed raisins, dried blueberries and cranberries, also dates in the stock, hence I chopped them all to make half a cup and add them in. You can use less or more, depending on your preference. Enjoy!

4 cups of self-raising flour
2 large whole eggs (beaten)
Milk or Buttermilk mixed with the beaten egg, enough to make 1 1/2 cups of liquid
1/2 cup soften butter
1/2 tsp salt
1/2 cups mixed dried fruits (chopped)
1 extra egg for glazing (beaten)
Extra flour for rolling the dough

Mixed butter, salt and flour well to make them crumb-like, which is almost the same method use for making pastry sheets. Obviously I didn't take any photos while doing this (as my hands are busy! *LOL*) hence the photo below is courtesy of another web. The texture should be as the last photo:

Next, pour in the the egg and milk/buttermilk mixture together with the dried fruits, and get ready to roll! First roll the dough in the mixing bowl till it forms a round dough, before moving it to a lightly floured surface. Roll to about 2cm or 1 inch thick and cut with your cookie cutter. Place them on the lightly oiled or buttered baking tray, glaze with the extra egg on top then bake for 10-15 minutes or till golden brown.

Serve hot with cream cheese or if you prefer butter or cream, and of course, jam!

To freeze:
Make sure they had cooled thoroughly. Wrap each individual scones in either aluminium foil or plastic wrap before storing all in freezer sealed bags and put in the freezer. Remember, this is only if you need to keep them longer than a week. To reheat, thaw them for 30 minutes then bake them for 8-10 minutes or you can put them in the microwave about 8-10 seconds per scones. If reheated via microwave, you need to eat them while they are hot or they may turn rock-hard when they are cold.