Ingredients
225g / 8oz - Self Rasing Flour
pinch - Salt
50g / 2oz - Margarine / Butter
25g / 1oz - Caster sugar ( Granulated sugar will be fine as well )
1 egg topped up with milk - To make 150ml / quarter pint of liquid
ADDITIONAL -
50g / 2oz - Currants / Sultanas
Preparation
Heat oven to 220°C / 425°F / Gas Mark 7
Grease baking tray (Or use a greaseproof silicone sheet if you have one!)
Mix Flour and salt together, followed by rubbing the margarine so it forms a breadcrumb like consistency.
Add in sugar and fruit if you’re using it.
Add egg and milk, reserving a little for brushing the tops.
Knead and fold lightly on a floured surface
Roll / pat out to 1cm (1/2 inch) in thickness and cut into 6.5cm (1/2 inch) rounds. - This is easily customisable, I never use the exact measurements.
8.Re-Roll out any trimmings and cut further rounds if you can. Any remaning can just be put into a ball and added onto the tray as to not make any waste!
Brush the tops of the scones with the egg / milk mixture (lightly) This will make sure they’re nice and browned on the top.
Bake for around 10 minutes.
Once finished put onto a wire rack and cool.
Serve with a dollop of Jam and cream!
