Fruit Scones

From Jamie Oliver's Ministry of Food

120g cranberries, sour cherries or raisins (any dried fruit will do)
orange juice for soaking fruit
450g self-raising flour, plus a little extra for dusting
2 teaspoons baking powder
120g butter
salt
2 large eggs
5 tablespoons milk, plus a little for brushing

Preheat oven to 400F/200C/gas 6. Soak dried fruit in a small bowl with just enough orange juice to cover them. While they are soaking, you can either pulse the flour baking powder and butter in a food processor just until the mixture starts to look like breadcrumbs or you can rub them together by hand. Transfer to a mixing bowl and make a well in the middle. In another bowl, beat the eggs and milk with a fork. Drain your fruit in a sieve and add them to the beaten eggs and milk with a good pink of salt. Then pour your beaten eggs, milk and fruit into the well in the flour mixture and stir well, adding a splash more milk if necessary until you have a soft, dry dough.

Dust a clean work surface and your rolling pin with flour. Roll out the dough until its 2cm thick. Using a 7cm round cutter, or rim of a glass, cut out 10 circles from the dough and place these on a non-stick baking sheet. Dip a pastry brush into some milk and brush the top of each scone. (If you like your scones a bit sweeter, I would suggest dusting them with a bit of granulated sugar at this point) Bake in the preheated oven for 12-15 minutes, until risen and brown. Take them out of the oven and place them on a wire rack to cool.

Serve with butter or clotted cream and jam.

Scones hold their shape very well when baked so I used a heart-shaped cookie cutter to cut out my scones, but any large shape cutter would work.