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By Little Salkeld Watermill Tearoom

Makes 7-8 large scones.
1lb 85% SR Flour
4oz / 120g margarine
Dessertspoon soft brown sugar (or none at all!)
2 eggs and milk (or a mixture of milk and natural live yoghurt) to
make 10floz
Flavour of scone: eg. Date & walnut, apricot & almond, sultana.
  1. Rub together the flour and margarine and then add the sugar.
  2. Mix together the eggs and milk (or milk and yoghurt) up to 10floz.
  3. Add the fruit, nuts and any other ingredients e.g. spices to the dry ingredients.
  4. Pour the egg mixture into the dry ingredients and mix to a soft dough, using a little more flour if too sticky.
  5. Turn the dough out onto a floured surface. Using your hand, pat the dough to flatten to a height slightly lower than the scone cutter.
  6. Cut out rounds and place on a lightly floured baking tray.
  7. Brush the tops with beaten egg.
  8. Bake in a hot oven, about 220°C for 15 minutes.

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