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Ingredients

200 gm flour - all purpose
10 -15 gm baking powder
25 gm butter
40 gm castor sugar
125 ml milk
sq fruit: sultanas, currants, etc (optional)

Method

• Sieve the flour and baking powder together three times

• Lightly rub in the butter

• Add the fruits

• Add a sufficient quantity of milk to form a firm dough

• Roll out the dough 2 cm thick and cut with 5cm round cutter

• Place onto a greased baking sheet and brush the tops with a little beaten egg to glaze

• Bake in a hot oven 220°C until golden brown on top

• Serve warm

Chef's Note:

The secret to a good scone mix is:

1. The flour must be aerated by sieving three times
2. Only lightly rub in the butter using the fingertips only and allowing it to drop back into the bowl from about 9 inches above: this will also help to aerate the mixture
3. It should be combined quickly once the liquid goes in - do not over handle
4. Allow to rest on the tray for 15 minutes before baking
5. Ensure the baking powder is fresh; as it is made from two chemicals: baking soda and cream of tartare it has a very limited shelf. Over time the very two chemicals that make it work will eventually kill each other off. It is therefore recommended that it be purchased in as small amounts as possible

Enjoy and bon appetit . . . . .