28th August 2018
Makes 8-10 Scones
8 oz self-raising flour
a pinch of salt
1 1/2 oz margarine or butter
1 1/2 oz dried fruit or glace cherries if you prefer
1 oz caster sugar
just under 1/4 pint of milk
a little milk for glaze.
Sift the flour and salt into a mixing bowl, rub the fat into the flour till it resembles breadcrumbs, stir in the dried fruit or cherries which ever you are using or leave plain if your prefer. Then add the caster sugar stir with a blunt knife till evenly distributed. Mix enough milk in to the dry mixture to bind ingredients together make sure it's a soft but not sticky dough, lightly flour a work surface, roll out the dough to about 1/2 an inch thickness, using a 2 1/4 inch cutter press out a scone, dip your cutter into flour and press out another and so on and so on.... lay them on a greased baking tray brush the tops with a little milk and bake them in an oven on the center shelf gas mark 7 for about 10 minutes until they are golden. Cool the scone's on a wire tray, then store until required. I like to serve them warm with butter and jam you may add cream also.
There is a argument in the UK which way around do you have your butter, cream and jam, I personally like the butter first then the jam and spoon some cream on the top of the jam. Enjoy.
PS. I say scone as in gone not scone as in gnome, how do you pronounce it?