Many people seem to have difficulty making scones, but I have found this recipe to work every time! You can liven up your scones by adding ingredients such as cheese, raisins, sultanas, or cherries before baking.
- 450 g (1 lb) Self-raising flour
- 30ml (2 tbsp) Baking powder
- 75 g (3 oz) Margarine-type spread or butter (can use Soya Margarine)
- 300 ml (1/2 pt) Milk (can use Soya Milk)
- Preheat your oven to 220° C/425°F/gas mark 7 and grease a baking tray (or cover the tray with baking paper).
- Add the flour to a large bowl and mix in the baking powder. Rub in the margarine until the mixture resembles breadcrumbs.
- Add the milk gradually until the mixture forms a dough.
- Roll out the dough on a floured surface to about an inch thick.
- Cut the scones out using a circular cookie cutter and place on the baking tray.
- Bake the scones for about 12 minutes until risen and golden brown.
Tip. These scones freeze very well so I tend to make them in large batches. I often cut the the scones in half and butter them before freezing them in individual portions ready to defrost when required. They are perfect for lunch boxes!