8oz/225g self-raising flour
2tsp baking powder (level tsp)
30g/1oz caster sugar
2oz/55g Stork Margarine
- Preheat oven to 220c/425f/GM7. Lightly flour a baking sheet.
- 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.
- Add the sugar and whizz a few more times. Pour the mixture into a bowl.
- Break the egg into a jug and make up to 150ml/¼pt with water.
- 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.
- Turn out onto a lightly floured work surface, bring together gently and pat out to a thickness of ¾”/2cm.
- Cut into rounds with a 2”/1cm cutter and place them on the prepared baking sheet. Dust the tops of the scones with flour.
- 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.