|Self raising flour/Plain flour||8 Ounce, sifted (225 gram)|
|Baking powder/1/2 level teaspoon bicarbonate of soda and 1 level teaspoon cream of tartar||2 Teaspoon|
|Butter/Margarine||2 Ounce (50 gram)|
|Caster sugar||2 Ounce (50 gram)|
|Milk||1⁄4 Pint (150 milliliter, adjust quantity as needed for mixing)|
Preheat the oven to 220°C/425°F, Gas Mark 7.
There is no need to grease the baking sheet or tray for plain scones like these.
A little flour sifted on to the baking sheet or tray prevents the bottom of the scones becoming too brown.
Sift together the flour, raising agent and salt.
Rub in the fat, add the sugar and gradually mix in enough milk to make a soft rolling consistency.
That is one of the secrets of a good scone; the mixture must be soft.
Also, the oven must be thoroughly preheated.
Mix the dough well, turn out on to a lightly floured surface and roll out until 2 cm/3/4 inch thick.
Cut into 10 to 12 rounds for average sized scones or to 18 for very small ones.
Put on to the baking tray or sheet and cook for 10 minutes, or until firm when pressed on the side.
Lift on to a wire cooling tray.
Eat when fresh or reheat for a few minutes in the oven or a few seconds in the microwave cooker using 50 per cent POWER.