Method
Preheat oven to 220°C.

Soak raisins, sultanas and dried apricots in warm milk. Let it stand until the milk turns cold.

Sift self-raising flour and salt into a large mixing bowl. Add in the sugar to mix and rub in butter with a pastry cutter till mixture resembles fine breadcrumbs.

Make a well in the centre and, using a palette knife or a pastry cutter, stir in the milk, fruit mixture, yoghurt and essence to make a soft and spongy dough. Bind dough lightly with floured hands. Do not over-mix.

Remove dough out onto a lightly floured surface and lightly pat with floured hands quickly until dough is smooth and to a thickness of 2cm.

Cut the scones out using a 3cm round pastry cutter. Place on prepared trays. Gather up the trimmings and pat again into a flat, 2cm thick dough. Cut out more rounds.

Bake scones in preheated oven for 12–15 minutes or until golden brown. Serve scones warm.