Classic Scones

225g/8oz  Self Raising Flour

150ml/¼pt Milk (approx)

Pinch of Salt

25g/1 oz Caster Sugar (optional)

25g/1 oz Butter or Margarine

Above quantities may be doubled if you wish!

-     Method

1.    Sieve flour and salt into a bowl, stir in sugar, if used.

2.    Rub in butter/margarine.

3.    Add sufficient milk to make a soft dough.

4.    Turn onto a floured board and gently knead to remove any cracks.

5.    Roll out lightly to 1" in thickness. Cut into scones with a cutter dipped in flour.

6.    Place on a floured preheated baking sheet/tray, glaze if liked with beaten egg or milk.

7.    Bake in a preheated oven 220°C/425°F/Gas 8 on upper shelf position for 10 mins approx.

8.    Cool on a wire tray.

For Fruit Scones

1.    50g/2oz of Sultanas, Cherries or Raisins may be added to the dry ingredients before adding the liquid

For Wholemeal/Brown Scones

1.    Use 125g/4oz Coarse Wholemeal and 125g/4oz Self Raising Flour following the same method as above