500 grams Self Raising Flour
110 grams margarine (not butter)
50 grams caster sugar
300 mls milk
Preheat oven to 240 dgrees.
Put flour and sugar into a bowl
Rub margarine into the flour/sugar mix with your fingers (it doesn't need to look like fine breadcrumbs, but rub it in reasonably well.)
Dig a well in the centre and pour in all the milk.
Using a spatula or knife blade, gently draw the flour towards the centre of the bowl, into the milk.
Avoid stirring vigorously, you need it to come together only so there are no visible puddles of milk in the bowl. Go very gently and slowly.
Tip out scone mix onto a well floured bench top. Using your hands, press it together into a ball and give it a very gentle knead - maybe ten or so kneads until it comes together and looks well combined. Remember, you're not making bread - no vigorous kneading is required!
Cut into 12 scones and place them close together - almost touching, on a greased and floured baking sheet.
Brush with milk.
Bake at 240 degrees for approximately 13-15 minutes, until golden on top.
To test, pick up a scone and knock on the bottom - it should sound hollow.
Serve with jam and cream
Scones 1 (2).jpg