3 cups self-raising flour, sifted
1/2 cup caster sugar
1 tsp ground cinnamon
100g cold butter, chopped
1/4 cup chopped dried apricots
1/4 cup chopped dates
1/4 cup currants
1 1/4 cups milk Butter and store-bought apricot jam, to serve.
Preheat oven to 180C. Place the flour, sugar and cinnamon in a bowl and mix to combine.
Add the butter and use your fingertips to rub it into the flour until it resembles fine breadcrumbs. Add the apricots, dates and currants and mix to combine. Make a well in the centre and pour in the milk.
Use a butter knife to gradually mix the milk into the flour mixture until just combined. Turn out onto a lightly floured surface and gently bring the dough together.
Roll out to a 24cm x 16cm rectangle and use a knife to cut the scone mixture into 12 squares. Place the scones close together on a baking tray lined with non-stick baking paper and bake for 20-25 minutes or until cooked when tested with a skewer.
Serve with butter and apricot jam.