Niveau de difficulté : Durée de préparation : 15 min. Durée de Cuisson :

10 min.

Préparation pour :

10 to 12 scones.

The secret of good scones is not to have the mixture too dry and not to handle the dough too much. Eat them the same day. If you have any left over they can to be frozen, defrosted and warmed up in a preheated oven for a few minutes.

125g plain flour 1 level teaspoon baking powder ½ teaspoon salt 50 g butter (or soft margarine) 25 g caster sugar 1 egg milk

1. Heat the oven to 220°C, gas mark 7 and lightly grease a baking sheet. 2. Sieve the flour and baking powder into a bowl, add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar 3. Crack the egg into a measure, lightly beat it and then make up to 150 ml with milk. 4. Stir this mixture into the flour and mix to a soft dough. 5. Turn onto a lightly floured board, knead lightly and then roll out to 1.25cm thickness. 6. Cut into rounds with a fluted 6.25-cm cutter to make 10 to 12 scones. 7. Space them out on the baking sheet . 8. Brush the tops with a little milk and bake for about 10 minutes or until they are well risen and golden brown. 9. Remove the scones from the baking sheet and leave to cool on a wire rack.

Fruits Scones:

Delicious with soup for a light lunch

Add 50 to 75 g dried fruit to the rubbed in mixture in the bowl

Cheese Scones:

Ginger & Walnut Scones: Add 25 g chopped walnuts and 25g finely chopped preserved ginger to the basic recipe

Replace the sugar with 1 level teaspoon of mustard powder, ¼ level teaspoon salt and a good pinch of cayenne pepper and stir into the rubbed-in mixture, together with 100 g finely grated cheese. If necessary add a little extra milk