Scones

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.

Tip:
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