Tuesday, March 20, 2012


After making the first batch of strawberry jam of this year, seriously how could I not bake scones?

Rich Scones with currants (classic yorkshire)

225g (8oz) Self-raising flour (cake flour)
salt pinch
50g (2oz) margarine
25g (1oz) caster sugar
50g (2oz) currants

pre-heat oven to 220 oC

Mix flour with margarine till resemble breadcrumbs.
Add sugar and currants, mix.
Add egg and mix to a dough (add milk if too dry)
Flatten to about 2.5 cm thick and cut into rounds. (Don't bother with a rolling pin)

(Optional: Brush tops with egg and milk)

Bake on a floured tray for about 10 minutes or till brown.

Sign of a true scone is in the height.
When you don't need a knife to break it open, they should have a natural 'belt' that you can just split apart....

Click here for Source Recipe

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