- Self Raising flour 500g (4 cups)
- Caster Sugar 50g (2 oz)
- Milk 300 ml
- Butter 100g (4 oz)
- Egg 1
How It’s Made:
Set oven to 400F – 200C
Mix the flour in a bowl, rub in margarine using your fingers – or cut it into the dry ingredients using two knives/pastry blender and add sugar, then add milk a little at a time while mixing to a stiff dough. Be careful not to overmix as that can make the scones ‘tough’ (not soft and crumbly as they should be).
Turn dough onto a floured surface and roll out to about 1/2 inch thick. Cut into rounds (the traditional Scottish scone shape) using a cookie cutter or into triangles if you prefer.
Place on baking tray/cookie sheet and bake for about 10 minutes, or until scones are risen and golden.
Scones are at their very best when served warm with butter and jam/preserves (jelly).