Cherry and Almond Scones

Although I've used cherry and almond, you can substitute any dry fruit and flavouring of your choice.

6oz SR Flour
1/2 tsp baking powder
1 1/2 oz Margarine
1oz castor sugar
2oz chopped glaze cherries
1/2 tsp almond essence
milk

beaten egg

Rub in flour, baking powder and margarine till resembles breadcrumbs.
Mix in sugar and cherries.
Add almond essence to enough milk to combine scone mix to a soft dough texture, do not over knead.
Roll out on floured surface and use scone cutters to about 1" depth.

Place on greased tray and brush beaten egg over tops.
Bake in oven, Gas 6 until tops are golden brown.
Place on wire rack to cool.

Enjoy!

Sultana Scones

Ingredients

8oz SR Flour
2oz Margarine
1oz sugar
2oz sultanans
1/2 tsp baking powder
milk

Method

Rub flour, baking powder and margarine till resembles breadcrumbs.
Mix in sugar and sultanas.
Add a little milk at a time till mixture is combined, but bot too sticky.

Roll out on floured surface and cut out with scone cutter, about half the depth of the cutter.

Place on greased baking tray, and brush tops with beaten egg.
Leave to rest for 10 mins, then brush with egg again, ( this gives a better golden top).

Place in top of oven, gas 6, for aprox 10-15 minutes until golden colour on top.

Place on cooling wire.

Fill with strawberry jam and clotted cream (yum!)

Enjoy

Cheese Scones

Makes aprox 10

8 oz SR flour
2oz margerine
1tsp salt
1 tsp pepper
grated cheese
milk
egg( for glazing)

Mix flour, salt, pepper and margarine together till resembles breadcrumbs.
Mix in grated cheese .
add milk ( how much, can depend how much cheese you have added), until all ingredients combined, but not too sticky.

Place on floured surface and knead gently just so there are no cracks, then roll out and cut with scone cutter and place on greased baking tray.

Mix egg with a little salt ( this breaks down the albumen), and brush tops of scones, let rest for 10 mins, then brush again .

Place in top of oven Gas 6, aprox 15-20 mins, until tops are golden brown.

Place on cooling tray, again like the bread taps scone bottoms, they should sound hollow.

Best served with best butter!

Enjoy