Scones

by S Leung
(London, UK)

For scones you will need:
250g self-raising flour Up to 50g raisins (optional)
1 level teaspoon baking powder
50g margarine
150ml milk
50g caster sugar
Clotted cream
Strawberry conserve

(makes 6-8 scones)

Method:
1. Preheat the oven to 190°C
2. Grease a baking tray.
3. Add raisins (optional).
4. Sieve the flour then add in sugar and extra ingredient. Then rub the margarine in.
5. Make a well in the centre of the flour and add MOST of the milk. Stir, with a fork, to obtain a soft but not sticky dough. Add more milk to achieve this if necessary.
6. Sprinkle flour onto the work surface and turn the dough onto it. Knead it gently, until it is smooth.
7. Roll the dough to 1.5cm thickness
8. Cut it with cookies cutter.
9. Place on the baking tray
10. Using oven gloves, carefully place the tray in the oven
11. Bake for 15 minutes
12. Get out a cooling rack.
13. Check that the scones are golden brown on top
14. Carefully take the tray out of the oven and transfer the scone on to the cooling rack to cool.

Serve with thick clotted cream and strawberry conserve.