Mix the flour, salt, sugar and margarine together to form crumbs.
Beat the egg and mix into the crumbs with the dried fruit.
Roll out the mixture on a floured board and cut with pastry cutters. Place on a greased baking tray, brush with egg or milk.
Bake at 400F for 10 to 15 minutes
Scones are best baked and eaten within a couple of hours. When I returned home from school and found these in the kitchen they were usually gone over tea-time once my brother and I got our hands on them. They were always served with New Zealand Fernleaf butter but you can use Anchor - not the spreadable thank you - and some home made jam.