Again, I replaced the butter and milk with my dairy free alternatives for my allergy.

Perfect Scones
Serves:                                                              Time: 1 hour
225g self-raising flour
¼ tsp baking soda 
Salt, pinch 
50g cool butter 
25g caster sugar
50g currants, raisins, sultanas or mixed fruit (optional) 
150 ml milk

1.      Preheat oven to 220˚C (Gas Mark 7).
2.      Put large baking tray in oven to get hot.
3.      Mix together flour, salt and baking soda in bowl and rub in butter until mixture resembles breadcrumbs.
4.      Stir in sugar and fruit.
5.      Make well in centre and stir in milk to make a soft dough.
6.      Turn out on floured work surface and knead lightly, just to remove cracks.
7.      Roll out gently until 2 cm and cut out circle 6 cm round.
8.      Sprinkle tops with a little extra flour and place on hot baking sheet.
9.      Bake 10-12 minutes or until well risen and tops are golden brown.
10.   Cool on rack and serve.

Serve with cream and jam!

All the Best!

American to Britain