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As the sun shines and the tall blades of grass in the fields dance to the blowing wind there is nothing nicer than the smell of baking fresh scones. As one flips through the sunday supplements and magazines with that very first cup of Lavazza.


What you need:

8 ounces of self rising flower

quarter pint of milk

pinch of salt

once ounce of caster sugar

one ounce of margarine

Serve the flour into a bowl, stir in sugar, rub in margarine, add sufficient milk to make a soft dough. Turn out onto a flour surface and knead slightly to remove any cracks. Roll out the dough into one inch thickness and cut into scones using a cutter dipped in flour or drinking glass. Put on a floured preheated baking tray and glaze with a beaten egg or milk. Bake in a preheated oven at 425 /f or 220 /C or gas mark 8 on the top shelf for ten minutes. Cool on a wire rack. Serve with jam and freshly beaten cream.

Note: To make brown wholemeal scones, use 4 ounces of course wholemeal, 4 ounces of self rising flour using the same recipe as above. For fruit scones, add fruit with the dry ingredients and follow the recipe.