225g (8oz) Self raising flour
Pinch Salt
50g (2oz) Margarine
25g (1oz) Caster Sugar
50g (2oz) Currants/Sultanas
1 Egg, size 3, beaten with sufficient
milk to make 150ml (1/4 pint) liquid

A Scone dough should be soft and spongy. Handle very lightly for best results.

(1) Heat Oven to 220C 425F Gas Mark 7 and grease a baking tray.

(2) Mix flour and salt, rub in margarine and stir in sugar and fruit

(3) Add egg and milk, reserving a little for brushing the tops.

(4) Knead lightly on a floured surface and roll out to 1cm (1/2inch) in thickness and cut into 6.5cm (2 1/2inch) rounds

(5) Reroll the trimmings and make more rounds

(6) Brush the tops with egg and milk and bake for ten minutes