I’d lie and say I needed the loo. So then of course suggest we might as well stop in for a quick cuppa. And what’s the point of tea without scones?
National Trust tearooms in the UK are proud of their scones. And rightly so. But if you’re not heading north for awhile, this recipe will give you a taste of a traditional afternoon tea all the way from the colonies.
RECIPE FOR NATIONAL TRUST FRUIT SCONES
Courtesy of the National Trust
- 450g/1lb self-raising flour
- 115g/4oz soft margarine
- 85g/3oz caster sugar
- 85g/3oz sultanas
- 1 egg
- 150ml milk
- Pre heat the oven to 180 degrees C or gas mark 4
- Add flour and marg to a bowl and rub in with finger tips or use an electric mixer
- Add the caster sugar.
- Mix until it resembles fine crumbs.
- Add the sultanas and mix.
- Beat the egg and milk together.
- Save a little milk mix and then add the rest a little at a time to the flour mixture until it comes together and forms a dough.
- Place the dough on a well floured surface.
- Roll out and cut using a 7cm pastry cutter. Dough should be about 2 finger widths deep and almost to the top of the cutter.
- brush the tops with the reserved milk mixture and bake in the oven for 10 - 15 minutes
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