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Method:
1. Set oven 220°C, gas mark 7, 425°F
2. Grease a baking sheet
3. Sieve flour and salt
4. Rub in the butter/margarine
5. Stir in sugar if used
6. Add the optional ingredients now and mix thoroughly
7. Mix egg and milk and pour into the flour mixture
8. Mix with a knife to bring the dough together, use a little more milk of required
9. Roll out to 11/2 cm thick and cut out with a fluted cutter for sweet scones and plain cutter for plain scones
10. Bake 10 -12 mins on the top shelf
Variations:
a. The cheese scones look special with a little extra finely grated cheese placed on the top before baking
b. Serve the sweet scones with clotted cream and red jam for a traditional summer treat
c. Instead of white flour wholemeal may be used either 100% or partly. This is particularly good for savoury scones |