Crumbly Mini Fruit Scones

Preheat the oven & prep

• Preheat the oven to 200°C/400°F/gas 6. Lightly grease a baking tray with butter and set aside.
• Add the raisins into a bowl. Cut the orange in half and squeeze over just enough juice to cover the raisins, catching any pips with your fingers. Set aside to soak.

Make the dough

• Cut the butter into cubes and put it into a clean mixing bowl with the self raising flour, baking powder, caster sugar and a tiny pinch of sea salt.
• Use your thumbs and forefingers to break up the butter, rubbing it into the flour until you have fine crumbs.
• Make a well in the middle, crack in the egg and pour in the milk, then stir everything together with a fork.
• Drain the soaked fruit in a sieve over the sink, then add it to the bowl, along with an extra splash of milk if the mixture needs help coming together.
• Pat and scrunch the mixture together until you have a soft, dry dough — don't worry if it looks scruffy.
• If you have time, sprinkle over a little flour, cover the bowl with clingfilm and chill in the fridge for 15 minutes to firm up.

Shape & bake

• Lightly dust a clean surface with flour, then use a rolling pin to roll the dough out to roughly 2.5cm thick.
• With a 5cm round cutter, stamp out circles of dough and place them upside down on the prepared baking tray (they will rise better this way).
• Brush the top of each scone with a little milk, then use oven gloves to transfer the tray to the hot oven.
• Bake for around 10 minutes, or until risen, golden and cooked through.
• Using oven gloves, remove the tray from the oven and lift the scones onto a wire cooling rack with a fish slice.
• Leave to cool slightly, then serve with jam or homemade fruit compotes.