Here is a stand-out recipe from The Women’s Institute Vintage Teatime cookbook.
Ingredients
(Makes about 15 scones)
- 450g self-raising flour, plus extra for dusting
- 115g margarine
- 50g caster sugar (for a sweet scone dough)
- 175-225ml milk, plus extra for brushing
Method
PREHEAT the oven to 220°C/425°F/gas mark 7. Sift the flour into a mixing bowl and rub in the margarine until the mixture resembles fine breadcrumbs.
Stir in the sugar if making a sweet dough.
Make a well in the centre and stir in enough milk to give a fairly soft dough.
Turn on to a floured surface and knead lightly to remove any cracks. Roll out to about 2cm (3-4 inch) thick and use a cutter to cut out 5cm (2 inch) rounds.
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