These were the first scones I learned to bake. It’s a great recipe to memorise; just remember “8, 2 and 2”. If you’re interested in Scottish Food history, watch a video about these scones here; https://youtu.be/9ajFBv-L11I
- 8oz Self-Raising Flour
- 2oz Granulated Sugar
- 2oz Cold Margarine (or Butter)
- 1 cup of Milk
- Preheat oven to 220, or 200 in a fan assisted oven
- To a large bowl, add 8oz of flour with 2oz of sugar, mixing to combine
- Add 2oz of marg and rub into breadcrumbs. A Granny G trick is to shake the bowl, bringing any lumps to the top.
- Add a cup of chilled milk and combine briefly, before turning out on the counter. Bring together, quickly, and avoid overworking the dough.
- There will be wet spots in the dough; don’t panic. Fold the dough over itself a few times. Shape into a 1 inch tall disc and cut out your scones. You’ll get about 6 scones out the mixture in total, but probably only 3 out the first punch out. Bring the dough back together with the sides of your hands and repeat.
- Finish punching out the dough and place on a lined baking sheet. Brush with milk and bake for 10 minutes until Golden Brown