Afternoon Tea Scones

Ingredients

8 oz self-raising flour
1 ½ oz margarine or cooking fat
1 dessertspoon castor sugar
1 teacupful of sweet milk
¼ tspn. salt

1. Sift flour, salt and sugar into a basin and rub in the fat.
2. Add the milk and mix to a soft elastic dough.
3. Turn out on to a floured board, toss in the flour and roll out to ¾ inch thickness.
4. Cut into rounds and brush over with beaten egg or milk.
5. Place on a floured baking tray and bake in a quick oven for 10-12 minutes.
6. Cool on a wire tray.
7. Cook at 450°F, near top of oven.

For Currant or Sultana Scones just add 2 oz of the required one.

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