Thanks to our own Emma for this one (also thanks to BeRo)
The trick to making good scones is to handle the dough as little as possible and don’t roll out too thin.
Ingredients
- 225g Self Raising Flour
- pinch salt
- 50g margarine (or butter for a more luxurious taste)
- 25g caster sugar
- 50g dried fruit (or try experimenting with a flavour of your choice)
- 1 beaten egg with milk added to make 150ml
Method
- Heat your oven – hot 220C
- Mix the flour and salt and rub-in the margarine/butter and stir in the sugar and fruit.
- Add the egg and milk gradually – keeping some for brushing on the tops. Do this gradually until the mixture comes together – you might find you don’t need it all.
- Knead lightly on a floured surface – this is not bread so when it says knead, I would say bring together with your fingers only – touch it as little as possible. Roll out until the dough is about an inch thick (be careful not to roll too thin) and cut out with a cutter of your preference (either big or little).
- Just shape any extra bits into a scone-like shape.
- Brush the tops with the egg and milk and bake for 10 minutes.
Always try to eat them hot or at least the same day – good scones generally don’t last long, but you can warm them up again if eating over the next few days.
