|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.
Serving size: Complete recipe
Calories 1517 Calories from Fat 458
% Daily Value*
Total Fat 52 g80.1%
Saturated Fat 31.7 g158.6%
Trans Fat 0 g
Cholesterol 133.9 mg44.6%
Sodium 3979.9 mg165.8%
Total Carbohydrates 234 g77.9%
Dietary Fiber 6.1 g24.6%
Sugars 63.5 g
Protein 27 g53.6%
Vitamin A 30.8% Vitamin C
Calcium 165.2% Iron 65.4%
*Based on a 2000 Calorie diet