Makes 3 dozen light, fluffy scones
3 ½ Scoops SR Flour
1-1 ½ Scoops Sultanas
4-8 Tablespoons Margarine (or Butter)
¼ Jug Water
¼ Jug Milk
Jam and Whipped cream
2 large shallow oven trays
Grease 2 shallow trays (put aside)
Sprinkle ½ Scoop Flour on the bench top.
Mix water and milk in a jug.
Add an egg or 2
Add salt to taste
Whisk liquids. (Put aside)
Place 3 scoops flour in the bowl. (Sieve if you wish)
Add sultanas (optional).
Rub margarine into flour
(You may wish to use gloves.)
Add liquids to dry ingredients in the bowl.
Fold together, knead to a nice consistency and flop onto bench top.
(Don’t knead dough too much or scones will be tough).
Use cutter to make scones.
Place on tray.
Whisk remaining egg in a cup.
Brush egg on the scones.
Bake in very large oven at 180 degrees for 14 minutes.
Jam and Whipped cream, to serve