SCONES


225g plain flour 5ml cream of tartar 2.5ml bicarbonate of soda 1pinch of salt 50g butter 30g sugar Sultanas (optional) 1 egg, lightly beaten 30-45ml Sour milk or yoghurt/milk mix.

Oven: 180C/Gas 4

Serves: 10-12 scones

METHOD

Preheat oven to 350F Sift flour, salt, cream of tartar and bicarbonate of soda, into a bowl. Stir in sugar and sultanas if using. Rub in butter to a fine crumb. Make a well in the centre and add egg with 2/3rds of milk mix. Mix gently with hands until dough just comes together. Add rest of milk if too dry. Do not over handle the dough. Turn onto a floured surface and lightly bring to a round ball. Gently press out the dough with the heel of the palm to ½” thick. The thickness at this point will dictate the finished size of the scone. Using a cutter about 1 ½” across cut into rounds and place on a floured baking tray. If there is some dough left, gently knead together and press out and cut again, these may not rise as much. Do not do this more than once. Glaze with milk or beaten egg if required. Bake 10 mins until top and underneath are slightly brown. Cool before eating.