Dinas Scones 2
Dina's second scone recipe, or one of them at least.
Perfect every time with a little practice.
1 lb Self-Raising Flour
2 oz margerine
2 oz sugar
1/2 pint milk
Heat the oven to 230C/450F
Lightly grease a baking tray.
Rub the margerine into the flour, sugar and salt, making breadcrumbes.
Then work in milk until you reach a dough consistency.
Turn out onto a floured work surface and knead very lightly.
Pat out to a round 1/2 inch thick. Use a pastry cutter to stamp out rounds and place on the baking sheet.
Gently knead the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with the beaten egg or milk.
Bake for 12-15 minutes until well risen and golden.
To make these a fruit scone, add 2 oz of mixed dried fruits.
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