Friday, 11 April 2014

Homemade Scones from the Be-Ro book

Golden brown scones cooling

I own a really ancient Be-Ro recipe book which belonged to my grandmother and this is a recipe from this book, which is still as good as more modern recipes for scones.


225g self-raising flour
pinch of salt
50g margarine
25g caster sugar
50g sultanas
1 medium egg beaten with enough milk to make 150ml of liquid

The mixture


  1. Preheat oven to Gas Mark 7 or 220C.
  2. Rub margarine into the flour and salt mixed together.
  3. Add the sugar and sultanas and mix well.
  4. Add egg mixture, but save a little for brushing the top of the scones.
  5. Knead the mix together.
  6. On a lightly floured work surface, roll out the dough to ~1cm thick and using a cutter, cut out rounds.
  7. Re-roll and cut out more rounds until you have used up the dough.
  8. Place on a baking tray and lightly brush with the leftover egg and milk mix.
  9. Bake for about 10 minutes until golden brown.

Serve with whipped or clotted cream, butter and jam as part of an afternoon tea!!

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