JANET’S SCONES

  • By admin@wi
  • May 27, 2012
  • Comments Off on JANET’S SCONES

225G (8OZ) self raising flour.

Pinch of salt.

50g (2oz) margarine.

25g (1oz) Castor sugar.

50g (2oz) currents/sultanas.

2 small very rich yoked eggs (small chicken), with sufficient milk to make up to 150mls (1/4 pint)

Heat the oven to 220c 425f, gas mark 7.

Grease baking tray.

Mix four salt, rub in margarine and stir in sugar and fruit.

Add egg and milk reserving a little for brushing the tops.

Knead lightly on a floured surface and roll out to 1cm (1.2 inch) in thickness and cut into 6.5 cm (21/2 inch) rounds.

Brush tops and bake for about 10 minutes, as soon as they come out of the oven cover with a damp tea towel.

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