Scones

A British tea-time favorite!

If you don’t serve afternoon tea with scones, jam, and clotted cream, try these for breakfast with some fruit and yogurt!

• 8 oz (200 g) self raising flour
• 2 oz  (50 g) 0 trans fat margarine
•  2 oz (50 g ) sugar
• 1 egg
•  2 oz (50 g) raisins
• 1—2 Tablespoons water / milk
• 1 tsp baking powder

Rub the margarine into the flour to form breadcrumbs.

Add sugar and baking powder, mix well. Add egg and raisins and water and mix until a pliable dough forms. Roll out on floured worktop, approximately half an inch thick, and cut into two and a half inch rounds.

Brush the top with egg or milk and bake for 15-20 minutes on Gas mark 4, 350°F , (180 °C). Cool. Cut in half and spread with jam or whipped cream.

(Originally featured in Family Table, Issue 499)