No bake book would be complete without the best recipe for scones, one of Britain’s most cherished tea time treats and the easy recipe I am going to reproduce is my mother’s first recipe she ever tried. She found it in GIRL magazine in 1958 and has used the same recipe for over 50 years. Now that’s got to be saying something!
Ingredients225g SR Flour 1/4 level tsp salt 1/4 tsp bicarbonate of soda 50g stork margarine 150 ml sour milk/buttermilk*
- Pre heat the oven to Gas 7, 220C
- Rub the fat into the dry ingredients until the mixture is free from lumps and add enough milk to make a pliable dough.
- Turn the dough onto a floured board and knead lightly. Roll out to 2.5cm thickness and cut into rounds with a cutter dipped in flour
- Place scones onto a floured baking sheet and brush the tops with milk.
- Bake on top shelf of the oven for 8/10 minutes until risen and golden
Mum says – *this works particularly well with milk that has turned sour – in other words ‘gone off’. Don’t be put off by this, I have been following this method for over 50 years and it has never made me ill