Recipe for Scones

© Peter Cunningham 2019

What you need:

225g/8oz Odlums Self Raising Flour
150ml/¼pt Milk (approx)
Pinch of Salt
25g/1 oz Shamrock Golden Caster Sugar (optional)
25g/1 oz Butter or Margarine
Above quantities may be doubled if you wish!
How to:

Sieve flour and salt into a bowl, stir in sugar, if used.
Rub in butter/margarine.
Add sufficient milk to make a soft dough.
Turn onto a floured board and gently knead to remove any cracks.
Roll out lightly to 1″ in thickness. Cut into scones with a cutter dipped in flour.
Place on a floured preheated baking sheet/tray, glaze if liked with beaten egg or milk.
Bake in a preheated oven 220°C/425°F/Gas 8 on upper shelf position for 10 mins approx.
Cool on a wire tray.
For Fruit Scones
50g/2oz of Shamrock Sultanas, Cherries or Raisins may be added to the dry ingredients before adding the liquid
For Wholemeal/Brown Scones
Use 125g/4oz Odlums Coarse Wholemeal and 125g/4oz Odlums Self Raising Flour following the same method as above

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