Classic Rich Scone Recipe

• 225g / 8oz - Self Rasing Flour
• pinch - Salt
• 50g / 2oz - Margarine / Butter
• 25g / 1oz - Caster sugar ( Granulated sugar will be fine as well )
• 1 egg topped up with milk - To make 150ml / quarter pint of liquid
• ADDITIONAL -
• 50g / 2oz - Currants / Sultanas

1. 1. Heat oven to 220u0b0C / 425u0b0F / Gas Mark 7
2. 2. Grease baking tray (Or use a greaseproof silicone sheet if you have one!)
3. 3. Mix Flour and salt together, followed by rubbing the margarine so it forms a breadcrumb like consistency.
4. 4. Add in sugar and fruit if you're using it.
5. 5. Add egg and milk, reserving a little for brushing the tops.
6. 6. Knead and fold lightly on a floured surface
7. 7. Roll / pat out to 1cm (1/2 inch) in thickness and cut into 6.5cm (1/2 inch) rounds. - This is easily customisable, I never use the exact measurements.
8. 8.Re-Roll out any trimmings and cut further rounds if you can. Any remaning can just be put into a ball and added onto the tray as to not make any waste!
9. 9. Brush the tops of the scones with the egg / milk mixture (lightly) This will make sure they're nice and browned on the top.
10. 10. Bake for around 10 minutes.
11. 11. Once finished put onto a wire rack and cool.
12. Serve with a dollop of Jam and cream!

rasing flour, salt, butter, sugar, egg, additional , sultanas

Taken from www.epicurious.com/recipes/member/views/classic-rich-scone-recipe-50131188 (may not work)