INGREDIENTS


8oz/225g self-raising flour

2tsp baking powder (level tsp)

 

30g/1oz caster sugar

2oz/55g Stork Margarine

1egg

Water

METHOD


Makes 6

 

  1. Preheat oven to 220c/425f/GM7. Lightly flour a baking sheet.
  2. Put the flour, baking powder and margarine into a food processor and whizz until the mixture resembles breadcrumbs. Alternatively rub in the margarine using your fingertips.
  3. Add the sugar and whizz a few more times. Pour the mixture into a bowl.
  4. Break the egg into a jug and make up to 150ml/¼pt with water.
  5. Stir some of this liquid into the dry ingredients – you may not need it all, just enough to make a soft but not sticky dough.
  6. Turn out onto a lightly floured work surface, bring together gently and pat out to a thickness of ¾”/2cm.
  7. Cut into rounds with a 2”/1cm cutter and place them on the prepared baking sheet. Dust the tops of the scones with flour.
  8. Bake in the oven for about 10mins or until they are golden. Allow to cool on a wire rack and then eat. Scones are definitely best eaten fresh on the day.
  • Think Ahead & Helpful Hints
  • Add the liquid and bake just before or at the most 3 hours before you would like to eat them.
  • I use Stork Margarine and water instead of butter & milk as this is the way my Granny and Aunt Evie always used to do it. It does seem to make the scones softer and lighter.
  • Don’t overwork the scones! Literally bring the mixture together and stamp out, if you handle the mixture too much the scones will be tough.