Ingredients (serves 12)
- 75g Sunflower Margarine
- 400g Self-Raising Flour
- 250ml Semi-Skimmed Milk
- Milk to glaze
Method
Pre-heat oven to 230C / 450F / Gas Mark 8
- Rub the margarine into flour until it resembles fine breadcrumbs.
- Make a well in the centre and stir in enough milk to give a soft dough.
- Turn onto a floured board, handle lightly and form into a 2cm thick round with your hands.
- Cut out the scones with a medium sized cutter.
- Place on a baking sheet, brush with milk and bake near the top of the oven for about 10 minutes, until brown and well risen.
- Fruit Scones – Add 1 Tablsp of castor sugar and 100g currant, sultanas, chopped dates and raisins after Stage 1
- Wholemeal Scones – Replace flour with 300g self-raising wholemeal flour and 100g plain flour, add 1 Teasp of baking powder to the dry ingredients
