Saturday, 19 May 2012

Afternoon Tea Anyone?

The Olympic flame arrives in the UK today and the Jubilee bank holiday is just around the corner with many of you probably planning street parties or perhaps a simple afternoon tea to celebrate.  Yikes, the weather even sounds promissing.

This recipe for scone has been handed down from my mother and has been passed between family members for years! 

This recipe is really straight forward and simple to do even for even a newbie baker and will guarantee many oohs and aaahs from your friends and family when you load the table with these delicious goodies.

Plus, you'll save oodels of wonga by making them yourself!

Homebaked Scone


16oz self raising flour
4oz hard margarine
4oz granulated sugar
4oz sultanas
A pinch of salt
Milk 240ml
1 beaten egg

Oven temperature - 180C Fan/Gas Mark 7/425F

Time: 20 to 25 minutes


  1. Pre-heat oven to 180C/Fan and grease a large baking sheet. I use margarine to grease my baking sheet.
  2. Sieve the flour and salt into a bowl, add the margarine. Rub the margarine into the flour using your finger tips or mixer until fine breadcrumbs are achieved.
  3. Mix in the sugar and sultanas
  4. Add the milk and mix lightly until a ball of dough just comes together. It should not be too wet or too dry.
  5. Turn the dough onto a floured surface and gently form into a ball. Top Tip do not over handle.
  6. Roll out the dough to a thickness of 3/4 inch and using a 2 1/2" fluted cutter cut the dough into 16 rounds. Bring any extra pieces together gently to use all the mix.
  7. Place on greased baking sheet 1" apart and lightly glaze the top with the beaten egg.
  8. Place in pre-heated oven and bake for 20-25 minutes until well risen and golden.
Allow to cool and serve with butter, jam and whipped cream!

To make bite size scones use a 1 1/2" cutter and bake for approx. 15 minutes.

Let me know how you get on! Victoria sponge recipe to follow this post...

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