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Photo of scones


225g self raising flour
40g margarine or butter (best to get the hard margarine)
1½ tablespoons caster sugar
pinch of salt
150ml milk
a little extra flour

1. Preheat the over to 220 C

2. Grease line a baking sheet

3. Sift the flour into a bowl (not strictly necessary, but makes them lighter!). Cut the margarine or butter into small pieces and rub into the flour with your fingertips until it looks like fine breadcrumbs.

4. Stir in the sugar and salt.

5. Mix in the milk using a knife.

6. Put flour on your hands and knead the mixture lightly to a soft dough (don't overdo it!)

7. Put the dough on a floured board and pat out to a thickness of no less than 2cm. Then take a small pastry cutter and cut out the scones ... or you could just cut out square ones if you don't want to be bothered with the pastry cutter thing. Gather up the trimmings and make scone shapes out of those. You should get between 9 -12 scones out of this mixture.

8. Place the scones on the greased baking sheet and bake near the top of the oven. for 12 - 15 minutes. You'll know they're cooked when they're well risen and golden on top. But don't look too soon or they may collapse!

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