Scones

Until I left home, we went to my nan and grandad's (dad's parents) for tea every Tuesday. My nan's baking was legendary and she always had her little Bero (brand of baking flour) recipe book to hand. When I bought my house in 1981, it seemed only natural to have my own copy. As you can see they'd been going for a 100 years at the time, so they must have been doing something right.

Traditionally plain scones are served with a cream tea, but my dad always liked a fruit scone with his, so here's both versions. Note the fruit scones are to the definitive R Pete Free Standard - absolutely no mixed peel allowed.

For Plain Scones:

8oz (200g) self-raising flour
0.5 teaspoon (2.5ml) salt
1.5 oz (50g) lard (or margarine if you'd like your scone a little richer)
Milk to make a soft dough

For Fruit Scones:

8oz (200g) self-raising flour
0.5 teaspoon (2.5ml) salt
1.5 oz (50g) margarine
1 oz (25g) sugar
2oz (50g) currants, raisins or sultanas
1 egg beaten with enough milk to make 0.25 pint liquid (1 egg + 75ml milk)

Method:

1. Mix flour and salt, rub in the margarine or lard
2. Stir in the sugar and fruit if making fruit scones
3. Add liquid, reserving a little for brushing the tops
4. Knead lightly on a floured surface and roll out just over 1cm in thickness
5. Cut into rounds using a fluted cutter, re-roll the trimmings and cut more rounds
6. Place on a greased baking tray and brush the tops with the remaining liquid
7. Bake in a hot oven (220 centrigrade, 425 Fahrenheit, Gas mark 7) for about 10 minutes

Makes approximately 10 scones.

Our local garden centre has a 2 for 1 offer on cream teas during August - Yippee!

Measure converter - for ounces, cups, grammes etc.