Ingredients:
- 125g self-raising flour
- 25g margarine
- ¼ tsp baking powder
- 1tsp caster sugar
- 75 mls milk
Equipment:
Mixing bowl, table knife, flour dredger, scone cutter, baking tray, baking parchment
Method:
- Preheat the oven to 180oC
- Put the flour and margarine in a bowl
- Rub in the fat using fingertips until it resembles breadcrumbs
- Stir in 1tsp of caster sugar using the table knife
- Stir in the milk, a couple of tablespoons at a time, mixing with a table knife. STOP when them the mixture clumps together – You may not need all the milk!
- DON’T MAKE THE MIXTURE TOO WET
- Lightly knead on a floured table and press out until 3cm (two finger widths) deep
- Cut into rounds (Should make 3 or 4) and place on lined baking tray
- Brush the top of the scones with beaten egg
- Put in oven for 10-12 mins or until golden brown and risen