When the aroma of fresh baking hits you at the door, there’s nothing like a fruit scone straight from the oven piping hot. They’re delicious served for afternoon tea with fresh butter and jam.
Rubbing in margarine introduces air into the mixture, making them light and fluffy.
For anyone with dairy intolerance, you can easily substitute cows’ milk for soya milk, rice milk or goat’s milk
200g self raising flour
Pinch of salt
50g (2oz ) margarine
25g(1oz ) caster sugar
(1 )Preheat oven to 200C(400F ). Prepare and lightly flour a baking tin.
(2 )Sieve the flour and salt together in a bowl.
(3 )Rub in the margarine until the mixture looks like breadcrumbs. Add sugar.
(4 )Lightly beat the egg and add milk.
(5 )Make a well in the centre and add in most of the liquid, mixing well with a wooden spoon, allowing the flour to be brought in from the sides. Add more milk until the mixture is soft by not sticky.
(6 )Turn mixture onto a floured board and knead lightly. Roll out and cut with a round cutter.
(7 )Cook for 15-20 minutes until well risen and golden.
Serve with fresh butter and jam, or clotted cream.
© Mary E. Coen