Rich Scones
- 200g Self Raising Flour
- 1/2 tsp Salt
- 50g Margarine
- 25g Sugar
- 50g Currants or Sultanas
- 1 Egg beaten with sufficient milk to make 125ml liquid
- Mix flour and salt, rub in margarine (until Flaky).
- Stir in sugar and fruit.
- Add egg and milk, reserving a little for brushing the tops.
- Knead lightly on a floured surface and roll ot to just over 1cm in thickness.
- Cut in 6.5 cm rounds, re-roll the trimmings and cut more rounds.
- Place on a greased baking tray and brush the tops with egg and milk.
- Bake in a hot oven 220 degreesC, 425 degreesF, Gas mark 7 for about 10 mins.
A scone dough should be soft and spongy. Handle very lightly for best results.
-- Sarah Peers, in the Bero Book