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Scones Veg British CD CBF 25mins Makes 8 Cold Vegetarian Baked Fayre Pastries Teatime Baked Fayre Eggless Britain Europe Ingredients: 225g/8oz Self Raising Flour 50g/2oz Margarine, cut into small pieces 50g/2oz Sugar 120ml/4fl.oz. Milk Jam and butter or whipped Cream to serve Instructions 1. Preheat the oven to 220C, 425F, Gas mark 7 and grease a baking sheet. 2. Sift the flour and salt into a mixing bowl, add the margarine and rub in with with your fingertips until the mixture looks like fine breadcrumbs. 3. Stir in the sugar then add the milk 1 tablespoon at a time, stirring well 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. 4. Turn it on to a lightly floured board, form into a round shape and roll out to 3cm/1-1/4 inches 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. 5. Bake towards the top of the oven for about 10 minutes, until golden and well risen. Cool on a wire rack. 6. To serve - cut the scones in half horizontally and fill with Jam and butter or cream.
These are often served as part of a traditional English Cream Tea.
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