Success!

Neither the recipe nor the oven let me down!!!

Flatmates and Boyfriend approve.

Here’s my Mother’s recipe. It yielded 17 scones this time but usually makes about 15…

The measurements are in imperial – sorry about this, usually everything I cook is in metric, but my Mum learnt this recipe from her mother and, well, it was all imperial back then so I guess that makes them more authentic!!

· 1 Lb. Self-Raising Flour

· Pinch of salt

· 1 oz. Caster Sugar

· 3 oz. Butter

· 2 Eggs

· 7-8 Fl. Oz. Milk

· 1 or 2 Handful of Sultanas

- Preheat oven to 250 C.

- Sieve Flour and Salt in to a bowl.

- Add sugar

- Rub in Butter. Do this with a light hand and try to get as much air in to the mix as possible.

- Add Sultanas

- Make a well in the centre

- Break the eggs in to a measuring jug and whisk.

- Fill with milk up to the 300 ml. mark.

- Pour in to the centre of the well, bit by bit and mix by hand.

- Keep the jug and don’t wash it yet.

- Turn mixture out on to a lightly floured work surface.

- Gently roll out – you can just flatten it lightly by hand.

- Cut out scones with a glass or cutter.

- Put a little bit more milk into the jug.

- Use this milk to brush the scones to give them a glaze.

- Place scones onto a lightly floured baking tray.

- Bake in oven at 250 C. for 5 minutes.

- Turn down heat to 230 C. and bake for about another 10 minutes.

- Do not cook for any more than 15 minutes. Every oven is different so keep an eye on them for the last 10 minutes. If they look and smell done, then they probably are.

- Cool on a wire rack.

- Serve warm with butter, jam, cream….

1 down, 26 to go…