8 Cold Vegetarian Dried Fruit Pastries teatime eggless Baked Fayre England British Europe
Self Raising Flour
50g/2oz Margarine, cut into small
Preheat the oven to 220C, 425F, Gas mark 7 and grease a baking sheet.
Sift the flour and salt into a mixing bowl, add the margarine and rub in with with
your fingertips until the mixture looks like
Stir in the sugar and sultanas then add the milk 1 tablespoon at a time,
with a knife until the mixture begins to stick together. Using one hand, collect the mixture together and knead lightly
to form a smooth, fairly soft dough.
Turn it on to a lightly floured board, form into a round shape and roll
3cm/1 1/4inches thick then cut out 5cm/2inch rounds using a straight-sided
or fluted pastry cutter. Place on the greased baking tray and brush the tops with a little milk.
Bake towards the top of the oven for about 10 minutes, until golden and well risen. Cool on a wire rack.
To serve - cut the scones in half horizontally and fill with Jam and butter or cream.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.