Solihull Scones |
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Ingredients:
for about 8 Scones
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8 Rounded
Tablespoons Self Raising Flour
½ Teaspoon Baking Powder
2ozs Margarine
2 Rounded Tablespoons Castor Sugar
2 Rounded Tablespoons Sultanas
1 Large Egg
Small amount of Milk
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Method:
Sieve 8 rounded tablespoons of self raising flour into a large mixing
bowl. Add ½ teaspoon of baking powder. Cut up 2ozs of
margarine into small pieces and add to mixture. Gently rub together
using fingertips until you have a breadcrumb like mixture.
(Remember, rub in gently). Add 2ozs castor sugar
through the sieve. Add 2 rounded tablespoons of sultanas. Mix all
together with a fork. Add 1 large egg. Again, mix together with
the fork. Add a small amount of milk and carry on mixing
with the fork. A spot more milk may be added but do NOT add too
much. You need a fairly dry
dough. Flour your hands then knead mixture into a large ball.
Press flat, on to a floured worktop,
about 1" thick. Cut out about 4 scones. Knead the remaining mixture
together again and cut out
another 4. Grease a baking tray with margarine then arrange the scones
on it so they are not
touching. Place the scones on the middle shelf in a pre-heated oven at
170°C (Fan) or 190°C
(normal). Cook for 15 minutes. Add further 5 minutes if
necessary just to brown lightly.
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