Scones
A cream tea with thick scones oozing home-made jam and
thick clotted cream tastes as good as anything found in a
French patisserie.
Ingredients
8 oz (225 g) self-raising flour
2 oz (50 g) butter
¼ pint (150 ml) milk
A pinch of salt
Mix the flour and salt together. The flour is supposed to
be sieved, but it’s a bit time-consuming and doesn’t make
much difference anyway. Cut the margarine into small
cubes and add them to the flour. Rub the mixture
together using your fingers until the result looks like
breadcrumbs.
Add the milk and stir in using the blade of a knife to
form a soft dough. Roll out the mixture on a floured
board until it is about half an inch (1.5 cm) thick. Cut
into rounds using a biscuit cutter or a glass.
Grease a baking tray and place some scones on it,
leaving enough gaps for them to rise. Brush some milk
over the top of the scones to obtain a smooth and shiny
finish.
Bake in a pre-heated oven for 10 to 15 minutes at
Gas Mark 7 (230 °C, 450 °F).
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