After a hike through a biting north wind, eat your scone hot and soaked in butter and topped with raspberry jam. Wash it down with a few cups of your favourite tea, as you watch a winter afternoon fade into dark.
- 8oz self-raising flour
- 2 tsp baking powder
- oz margarine or butter
- a little milk
- a handful of sultanas
Sieve together flour and baking powder and rub in margarine
Add a handful of sultanas and enough milk to make the dough hold together
Roll out the dough to about 1 inch thick (it will rise to twice that).
Cut into rounds using scone cutters and bake in oven for 10 minutes until golden brown.
Enjoy with butter and jam and a cup of tea or drink of your choice.
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