|
|
Makes:
10 scones |
Preparation
Time: 20-25 minutes |
|
Cooking
Time: 10-15
minutes |
Ingredients:
|
200g/8oz |
self-raising
flour |
|
pinch |
salt |
|
50g/2oz |
butter
or margarine |
|
125ml/¼
pint |
milk |
|
To
glaze: |
|
|
A
little milk |
Method:
Combine the
flour and salt in a mixing bowl. Rub in the fat until the mixture
resembles fine breadcrumbs.
Using a
round-bladed knife, stir in the milk.
Knead gently
and turn onto a lightly floured surface. Roll out to 3cm/1"
thick and, using a cutter, cut into 10x5cm/2" rounds.
Place on a
lightly greased or lined baking sheet. Brush with a little milk and
bake in a pre-heated oven at Gas Mark 7/220°C/425°F for
10-15 minutes. |
Variations:
Fruit
Scones: Add
25g/1oz caster sugar and 50g/2oz dried fruit (raisins, sultanas or
currants) to the mixture.
Spicy Scones: Add
1x5ml/1 tspn mixed spice to the flour.
Herby Scones: Add
1x2.5ml/½ tspn mixed herbs and 1x15ml/1 tbspn chopped parsley
to the mixture.
Zesty Scones: Add
1x5ml/1 tspn grated lemon rind and 1x5ml/1 tspn grated orange rind
to the dry ingredients.
Cheese Scones: Add
1x5ml/1 tspn dry English mustard and 75g/3oz grated cheese to the
dry ingredients.
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