EDINBURGH SCONES

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This recipe comes from the capital, with its lovely Princes Street and floral clock.

 

Mix together dry ingredients, then rub in butter and add fruit. Combine egg and milk and add to dry-mixture, to form a soft dough. Knead on a lightly floured board. Roll out and cut into 1/2 -inch thick rounds. Bake in the oven at 450° for 10 minutes.

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