Scones

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Mix the flour, baking powder, salt and caster sugar in a bowl, then rub in the butter with your fingertips until the mixture looks like breadcrumbs. Stir in the raisins or sultanas, if using.
2. Bit by bit, add 150ml milk until you have a firm dough. Turn out onto a floured work surface. Pat the dough into a circle about 1 1/2 cm thick and cut out the scones.
3. Put onto a non-stick baking sheet and brush the tops with milk. Bake for 12-15 minutes. Serve with butter, or jam and cream.

Latest comments and suggestions

• Jodie

  22 June 2008

  Jodie rated and commented on this recipe

  

  very simple to make ... and very soft in the middle ... my only problem is it only just makes about 6 scones (not 8) ... which dont last long :)

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• shikoomkoom

  04 August 2008

  shikoomkoom rated and commented on this recipe

  

  Well, these were really nice but more like rock cakes than scones.. Not that I'm complaining cos' I love rock cakes but yes, all in all they were delicious! I agree theres no way you could make 8 from the mixture.

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• Jessica

  23 August 2008

  Jessica commented on this recipe

  very simple and delicious. I managed to make 5, probably because I used a large scone cutter. I used 200g plain flour and 25g self-raising (because I didn't have ebough plain flour) and it was really soft. They only lasted for 2 days, but it was still soft the next day.

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• Tonia

  09 December 2008

  Tonia commented on this recipe

  Easy recipe and reminded me of Waitrose scones - deff recomend

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Ingredients

• 225g plain flour
• 2 tsp baking powder
• ½ tsp salt
• 30g caster sugar
• 55g butter
• 55g raisins or sultanas (optional)
• 150ml milk

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Serves 6 - 8

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Ingredients

• 225g plain flour
• 2 tsp baking powder
• ½ tsp salt
• 30g caster sugar
• 55g butter
• 55g raisins or sultanas (optional)
• 150ml milk

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