Sunday, 15 July 2007


1 lb self raising flour
3 oz butter
a pinch of salt

  1. Rub the butter into the dry ingredients.

This dry scone mix can be stored ready for use.

To mix and use:
A quarter of a pint of milk, milk and water or milk and egg for every 8oz of flour
  1. Mix quickly, and roll out on a floured board.
  2. Cut into rounds and place on a greased baking sheet
  3. Bake at 230º C, gas mark 8, for about 12 minutes
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