Old favourites: scones

Rich scones

8 oz self raising flour
1 1/2 oz margarine
1 tbsp sugar
milk (enough to make a soft dough)
2 tbsp currants
1 egg

Rub margarine into flour with finger tips. Mix in sugar and currants. Then stir in egg and sufficient milk to make a soft dough. Handle lightly – do not over-knead.

Roll out on to a floured surface to a half inch thick, and cut into rounds. Place on a greased baking tray and brush tops with a little beaten egg and milk.

Bake in a hot oven at 220 degrees Centigrade for about ten minutes.

Plain scones

8 oz self raising flour
1 tsp ground ginger
4 oz caster sugar
3 oz margarine
4 oz golden syrup
1 egg, beaten

Mix all dry ingredients thoroughly. Warm marg and the syrup and beat together. Add dry ingredients and the beaten egg alternately, a little at a time. Mix thoroughly.

Place single spoonfuls, in rounds, on a greased baking tray. Bake at 180 degrees Centigrade for about 15 minutes.

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2 Responses to Old favourites: scones

  1. bellegroveatportconway says:

    I am getting ready to open a bed and breakfast on a very historic property in Virginia. (it’s where James Madison was born) One of the events we are going to offer is an Afternoon Tea. So I am so glad I came across your blog! Thanks for the great post!

    • Em Halforbes says:

      Good luck with your B&B! Sounds like an exciting venture. Scones are an art, it has to be said – so persist. I’m posting about lemonade scones in a few days, so watch out for that.

      I have another post from last October about having afternoon tea at the Cale Hilton in Edinburgh – it’s worth a trip over here just to try it out!!

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