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Solihull Scones

 
   Ingredients:
 
   for about 8
     Scones 
8 Rounded Tablespoons Self Raising Flour
Teaspoon Baking Powder
2ozs Margarine
2 Rounded Tablespoons Castor Sugar
2 Rounded Tablespoons Sultanas
1 Large Egg
Small amount of Milk

  Method:
  Sieve 8 rounded tablespoons of self raising flour into a large mixing bowl.  Add 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 170C (Fan) or 190C
  (normal).  Cook for 15 minutes.  Add further 5 minutes if necessary just to brown lightly.