Rubbed in Cakes

Category: Cakes and Bakes

Plain scones are the perfect partner for jam and cream, or add fruit or cheese to the scone mix and serve spread with butter. Cut with a tiny cutter to make canapé sized scones and spread with cream cheese while they are still warm.

Servings

8

Ingredients

225g self-raising flour ½ tsp salt 50g hard margarine 150ml milk

Method

Mix flour and salt, rub in margarine. Add milk and work to a soft dough. Knead lightly on a floured surface and then roll out to 1cm in thickness and cut into 6.5cm rounds. Re-roll the trimmings and cut more rounds. Arrange on a lightly greased baking sheet and brush the tops with milk. Bake in a preheated oven at 220C/gas 7 for about 10 minutes. Cook's note To make rich scones beat a medium egg and top this up to about 150ml with milk - use this as the liquid in the scones. Add 50g sultanas to make fruit scones or sprinkle grated cheese on top to make cheese topped scones. Add a spoon of pesto or chopped black olives or replace 50g of the flour with grated parmesan cheese to make delicious savoury scones. PER SERVING 148 Kcal, fat 5.8g, saturated fat 0.3g, salt 0.7g, carbohydrate 22.2g, sugar 1.3g, fibre 0.9g