jellybeans`

Ingredients:

  • 225g/8oz Odlums Self Raising Flour
  • 150ml/¼ pint Milk (approx)
  • Pinch Salt
  • 25g/1oz Caster Sugar
  • 25g/1oz Margarine

Method:

  1. Sieve flour and salt into a bowl, stir in sugar, if used.
  2. Rub in margarine.
  3. Add sufficient milk to make a soft dough.
  4. Turn onto a floured board and gently knead to remove any cracks.
  5. Roll out lightly to 1” in thickness. Cut into scones with a cutter dipped in flour.
  6. Place on a floured pre-heated baking sheet/tray, glaze if liked with beaten egg or milk.
  7. Bake in a pre-heated oven 425°F/220°C/Gas 8 on upper shelf position for 10 mins. approx .
  8. Cool on a wire tray.

Note:

To Make Fruit Scones

50g/2oz of Shamrock sultanas, cherries or raisins may be added to the dry ingredients before adding the liquid

To make wholemeal (brown) scones

Use 125g/4oz Odlums Coarse Wholemeal and 125g/4oz Odlums Self Raising Flour following the same method as above.

Above quantities may be doubled if you wish!