A perfect way to celebrate afternoon tea week with these fruity rich scones!
225g (8oz) self raising flour
Pinch of salt
50g (2oz) margarine
25g (1oz) Caster sugar
50g (2oz) currants/sultanas
1 egg with milk to make 150 ml (1/4 pint) liquid.
This recipe makes 8.
- Mix flour and salt, rub in margarine then stir in sugar and fruit.
- Pour in egg mixture reserving a bit to brush the tops with.
- Lightly knead on a floured surface then roll out to 1cm (1/2 inch) thick and cut into rounds.
- Brush the tops with egg mix and bake for about 10 minutes.
Once cooled ,slice and fill with the customary jam & cream or my alternative filling consists of Ambrosia dream topping and fresh strawberries. It turns this traditional tea time treat into a delicate dessert.