SCONES
INFO
Preparation time: Less than 15 mins.
Cooking time: 12–15 mins.
Serves: 2.
INGREDIENTS
- ½ lb self-raising flour
- ¼ tsp salt
- 1½ oz butter/margerine
2 oz dried fruit (optional)- 1 tbsp sugar (optional)
- ¼ pt milk
METHOD
- Preheat the oven to 420°F/215°C (195°C fan).
- Grease two baking trays with butter/margerine
- Sieve the flour and salt together in a mixing bowl.
- Divide the butter/margerine into small pieces and add to the dry ingredients.
- Rub the butter/margerine abd flour between your finger tips until the mixture resembles fine bread crumbs, then add the sugar
and dried fruit.
- Make a well in the centre of the mixture and add being to add the milk a bit at a time, mixing as you go. Stop once just enough has been added to form a dough that holds together in a single piece. You should have some milk left over, which will be used later. If you add too much milk, you can add some more sieved flour to bring it back to the correct consistency.
- Turn on to a floured board, knead lightly until smooth, turn over and roll out until the dough is just under a ½ in thick. Cut into rounds and place on to a baking tray.
- Brush the tops of the scones with the remaining milk, then place them in to the oven for 12–15 mins.