SCONES

by Evelyn !

225 self raisin flour
40g butter at room temperature.
1 and half tablespoon caster sugar.
pinch salt
150ml milk
a little extra flour
a baking sheet greased

first of all sift the flour,into a bowl and rub butter into rapidly,using your fingertips.Next stir in the sugar and salt,then take a knife and use it to mix in the milk little by little.Now flour your hands a little and knead the mixture to a soft dough-adding drop more milk if it feels dry.

Then turn the dough out on to a floured pastry board and roll out in to a thickness of not less 2cm using a lightly floured rolling pin.take a 4 or 5cm pastry cutter or glass and place it on the dough then press so it goes straight through the dough. After you have cut as many scone shapes as you like, knead the dough trimmings together again and repeat until you have used it all up.

Then place the scones on the greased baking sheet,dust each one with a little extra flour and bake near top of oven for 12 -15 minutes.When cooked the scones will have turned golden brown.Cool on a wire rack and eat scones as fresh as possible as they go stale very quickly.They freeze well but still eat them within a month.
Can be spread with butter,cream and raspberry jam.