I’ve always been a fan of the National Trust cafés. They have a special homely feel about them and they always have the most moreish of cakes. I’ve always been a particular fan of their scones, so when I stumbled across the recipe for them in a recent copy of Good Housekeeping, I had to give them a try.
Ingredients:
- 450g self-raising flour
- 115g soft margarine (I used Flora Buttery)
- 85g aster sugar
- 85g sultanas
- 1 egg
- 200ml milk
Makes 10 scones
Method:
- Preheat the oven to 200°C / 180°C fan / Gas mark 6
- In a large bowl, rub the margarine into the flour until the mixture resembles breadcrumbs
- Stir in the sugar and sultanas
- Beat the egg and add to the mixture
- Gradually stir in 150ml of the milk and knead to make a soft dough
- Turn the dough onto a floured surface then roll out to a thickness of roughly 1.5cm
- Use a 7cm fluted biscuit cutter to cut the dough into 10 rounds and transfer to a lightly oiled baking tray
- Brush the tops of the scones with a little of the remaining milk
- Bake the scones in the oven for 10-15 minutes until risen and golden brown
- Serve with jam and clotted cream!
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