scones2_cIngredients:
All-in-One
* 225g (8 oz) self-raising flour, sieved with
* 1 x 5ml spoon (1 teaspoon) baking powder
* 50g (2 oz) Stork margarine
* 25g (1 oz) castor sugar
* 7 x 15ml spoons (7 tablespoons) fresh or sour milk
* Milk to glaze

OVEN: Pre-heat to hot (220°C, 425°F, Gas No. 7)
SHELF: Second from top.
1. Grease a baking sheet.
2. Place all ingredients together in a mixing bowl and mix with a wooden spoon to form a soft dough.
3. Turn onto a lightly floured surface. Knead lightly, smoothing away cracks with fingertips. Roll out to a thickness of 1.25cm (1/2 inch).
4. Cut into rounds with a plain 6.25cm (2 1/2 inch) floured cutter.
5. Lightly knead trimmings together, roll and cut into rounds as before.
6. Place on the baking sheet. Brush tops with milk.
7. Bake in the pre-heated oven for 12-15 minutes until risen and golden brown.
8. Serve either hot or cold, cut open and spread with Stork. Note: If preferred, one egg, size 4, may be used in the scone mixture. In this case use only 5 x 15ml spoons (5 tablespoons) milk.

Makes: 10 scones.
NB: For smaller scones use 3.75cm (1 1/2 inch) cutter and make approximately 16 scones.

Rubbing In
Method: As above, but at STAGE 2:
2a. Cut Stork into pieces and rub into flour with fingertips until mixture resembles breadcrumbs.
2b. Add milk and mix together with a knife to form a soft dough.

Preparation time: 15 mins
Cooking time: 12-15 mins
Freezing note: Scones freeze well. Pack in rigid polythene boxes or polythene bags in rows.

Variations

Cheese
Omit sugar and add to the basic scone ingredients:
125g (4 oz) finely grated cheese 1 x 5ml spoon (1 teaspoon) dry mustard 1/2 x 2.5ml spoon (1/4 teaspoon) salt Pinch of cayenne pepper

Fruit
Add 50-75g (2-3 oz) currants, sultanas, chopped dates etc.

Wholemeal
Use half self-raising flour and half self-raising wholemeal flour. A little extra liquid will probably be needed.

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