Ingredients
• 1 1/4 cups hot strong strained black tea
¾ 3/4 cup mixed dried fruit
• 3 cups self-raising flour
• 1tsp ground cinnamon
• 1tsp mixed spice
• 2tbsp caster sugar
• 20g butter
• 1/2 cup sour cream

METHOD

Grease 23cm square slab cake pan. Combine tea and fruit in small heat-proof bowl, cover, stand 20 minutes or until mixture is cold. Sift dry ingredients into large bowl, rub in butter. Stir in fruit mixture and enough sour cream to mix to soft, sticky dough. Turn dough onto floured surface, knead until smooth. Press dough out to 2cm thickness. Cut into 5.5cm rounds. Place scones into prepared pan. Bake in hot even for about 15 minutes.
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