Dina's scone recipe, or one of them at least.
Perfect every time with a little practice.
8 oz Self-Raising Flour
2 oz margerine
2 oz sugar
milk to mix; apx 150ml
Heat the oven to 220C/425F
Lightly grease a baking sheet.
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.
Taste test, a little heavier than the other scone recipe, but a bit more flavour too.
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