1 1/2 cups self-raising flour
1 1/2 cups wholemeal self-raising flour
1/2 teaspoon salt
60 g (2 oz) butter
1 egg
1/2 cup marmalade
1/4 cup milk
extra milk for glazing
1 1/2 cups wholemeal self-raising flour
1/2 teaspoon salt
60 g (2 oz) butter
1 egg
1/2 cup marmalade
1/4 cup milk
extra milk for glazing
method
1. Sift flours and salt together twice.
2. Cut butter into mixture with a round-bladed knife then rub in with fingertips.
3. Beat egg and combine with marmalade, then add milk.
4. Combine with dry ingredients and mix to a soft dough with the knife.
5. Knead lightly on a floured board and roll out to 2 cm (3/4 inch) thickness.
6. Cut into rounds with a floured scone cutter.
7. Place scones on a greased baking tray.
8. Brush tops with milk to glaze.
9. Bake in a hot oven 200-230°C (400-450°F) for approximately 15 to 20 minutes or until golden brown.
10. Serve warm with butter.
2. Cut butter into mixture with a round-bladed knife then rub in with fingertips.
3. Beat egg and combine with marmalade, then add milk.
4. Combine with dry ingredients and mix to a soft dough with the knife.
5. Knead lightly on a floured board and roll out to 2 cm (3/4 inch) thickness.
6. Cut into rounds with a floured scone cutter.
7. Place scones on a greased baking tray.
8. Brush tops with milk to glaze.
9. Bake in a hot oven 200-230°C (400-450°F) for approximately 15 to 20 minutes or until golden brown.
10. Serve warm with butter.
serving amount
yield: 18-20
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