Very English Scones

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Adapted from the be-ro home recipes book. As an english person i actually have no idea why scones are considered so british. But these are great with tea, a good breakfast food and look very pretty. You can use a variety of fruit fillings (my favourite is glace cherrys), to be honest i think any dried fruit will work as long as it's chopped to a good size (think around the size of a sultana). Also the recipe calls for 8oz self raising flour but when i made these this morning i used 4oz self raising, 4oz plain and 1 teaspoon baking powder and that worked wonderfully. The salt is optional, you can use margarine or butter and caster sugar is white granulated basically. Handle lightly for best results. It's a versatile recipe, enjoy.

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Steps

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Start heating your oven to 220c , 425f or gas mark 7 and grease a baking tray.

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Mix the flour and salt.

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Rub in the butter / margarine.

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Stir in the sugar and fruit.

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Add the egg and milk mixture but keep a little to brush on the tops of the scones before baking.

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Knead the dough lightly on a floured surface and roll out to about 1 / 2 inch thickness.

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Cut into 2 1 / 2 inch rounds.

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Brush the tops with the egg and milk mixture.

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Bake for about 10 minutes.

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Ingredients

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self raising flour, salt, butter, caster sugar, currants, egg