Tea Scones

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Combine flour, baking powder, salt, and sugar replacement in a large bowl and whisk together to distribute the leavening agent evenly.

Cut cold margarine into small cubes and add to the flour mixture. Using fingertips, rub the margarine into the flour until the mixture resembles coarse breadcrumbs with small pea-sized pieces of fat remaining.

Add chopped dried apples, apricots, cranberries, dates, peaches, raisins, lemon peel, and grated orange peel to the flour mixture. Toss gently to distribute the dried fruits evenly throughout.

Create a well in the center of the dry mixture and crack the egg into it. Pour the evaporated milk over the egg and gently mix with a fork just until a shaggy dough forms, taking care not to overmix.

Transfer the dough to a lightly floured work surface and gently bring it together with your hands, kneading very briefly until it just comes together into a cohesive mass.

Pat the dough into a round about ¾-inch thick on the prepared baking sheet.

Using a sharp knife, score the dough into 4 equal triangular wedges without cutting all the way through.

Bake in the preheated oven for 12-15 minutes until the scones are golden brown on top and a skewer inserted into the center comes out clean.

Remove scones from the oven and allow to cool on the baking sheet for 2-3 minutes before gently breaking apart along the scored lines.

Transfer scones to a wire rack to cool completely before serving with clotted cream and jam if desired.