You will need:
200g self-raising flour
50g caster sugar
50g margarine (flora)
¼ teaspoon salt
1 medium egg
- Heat the oven to 220°C. Sift 200g flour into a large bowl. Add 50g caster sugar, ¼ teaspoon salt and 50g flora.
- Use a wooden spoon against the side of the glass bowl to rub in the flora. Finish off to a bread crumb consistency using finger tips. Stir in raisins.
- Break egg into small bowl. Add 75ml milk. Stir and set aside one tablespoon of mixture for brushing tops of scones.
- Pour milk and egg into dry mixture and stir a little. Let it sit for a few minutes to soak up the wet mixture.
- Mix it together to form dough. Sprinkle a work surface with flour. Flatten dough on surface to ½ inch thickness. Cut out circles (I made six large ones). Place on baking tray and brush with egg mixture. Bake for ten minutes.
For my plain scones I used the same recipe, but they were very wet, so I had to put them in bun tins. I think that the raisins must soak up the milk in the fruit mixture, so I would use less milk if I was using this mixture again for plain scones.
Recipe Source: Usborne 30 Yummy Things to Bake
Yes, I am learning to bake from children’s baking books. Except ye become as little children and all that 😉