US Measurements/Cups:

• 1 cup Self-Rising Flour

• 1 tsp Baking Powder

• 1/4 Cup (1/2 Stick) Margarine

• 2 rounded tbsp Superfine Sugar

• 2/3 Cup Milk

 

Directions

• Set oven to 425F 
   

• Mix the flour and baking powder in a bowl, rub in margarine using your fingers - or cut it into the dry ingredients using two knives/pastry blender
   

• Stir in the sugar, then add milk a little at a time while mixing to a stiff dough with a fork. Be careful not to overmix as that can make the scones 'tough' (not soft and crumbly as they should be)
     

• Turn dough onto a floured surface and roll out to about 1/2 inch thick. Cut into rounds (the traditional Scottish scone shape) using a cookie cutter or into triangles if you prefer
   

• Place on baking tray/cookie sheet and bake for about 10 minutes, or until scones are risen and golden.

Scones are at their very best when served warm with butter and jam/preserves (jelly)