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.