Rich Scones  
         
  "Thank you very much Paddy for the Be·Ro Flour Homes Recipes!" During my time in Newcastle I liked very much on a rainy Sunday to eat a scone and to drink a hot cup of tea.

In contrast to self-raising flour I use normal flour together with half a package of baking powder (7 g).
 
         
  225 g (8 oz) Be-Ro Self Raising Flour  
  pinch salt  
  50 g (2 oz) margarine      
  25 g (1 oz) caster sugar  
  50 g (2 oz) currants/sultanas      
  1 medium egg, beaten with sufficient milk to make 150 ml (1/4 pint) liquid  
         
  1 Heat oven to 220°C, 425°F, 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 1 cm (1/2 inch) in thickness and cut into 6.5 cm (2 1/2 inch) rounds  
  5 Re-roll the trimmings and cut more rounds  
  6 Brush the tops with egg and milk and bake for about 10 minutes  
     
  Hint: A scone dough should be soft and spongy. Handle very lightly for best results