Scrumptious scones

Plain scones, from The Women's Institute Vintage Teatime, published by Simon & Schuster, priced �9.99. Picture: PA Photo/Simon & Schuster.

Plain scones, from The Women's Institute Vintage Teatime, published by Simon & Schuster, priced �9.99. Picture: PA Photo/Simon & Schuster.

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Plain scones

(Makes about 15 scones)

450g self-raising flour, plus extra for dusting

115g margarine

50g caster sugar (for a sweet scone dough)

175-225ml milk, plus extra for brushing

Preheat the oven to 220°C/425°F/gas mark 7.

Sift the flour into a mixing bowl and rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the sugar if making a sweet dough.

Make a well in the centre and stir in enough milk to give a fairly soft dough.

Turn on to a floured surface and knead lightly to remove any cracks. Roll out to about 2cm (¾ inch) thick and use a cutter to cut out 5cm (2 inch) rounds. Knead the remaining dough and re-roll and cut. Place the scones on a greased baking tray and glaze with a milk. Bake until well-risen and golden about 10-15 minutes.