Recipe Inspiration

Rich Scones MAKES 8  

225 g (8 oz) Be-Ro Self Raising Flour
pinch salt
50 g (2 oz) margarine
25 g (1 oz) caster sugar
50 g (2 oz) currants/sultanas
1 medium egg, beaten with sufficient milk to make 150 ml (¼ pint) liquid

1 Heat oven to 220ºC, 425ºF, Gas Mark 7 and grease a baking tray.
2 Mix flour, and salt, rub in margarine and stir in sugar and fruit.
3 Add egg mixture and milk reserving a little for brushing the tops.
4 Knead lightly on a floured surface and roll out to 1 cm (½ inch) in thickness and cut into 6.5 cm (2½ inch) rounds.
5 Re-roll the trimmings and cut more rounds.
6 Brush the tops with egg and milk and bake for about 10 minutes.