Plain/Fruit Scones

• 500g self raising flour
• 7g baking powder
• 120g margarine or soft butter
• pinch salt
  
• 90g caster sugar
• 150ml milk
• 1 egg
• ½ tsp vanilla extract
• 90g chopped glace cherries or soaked sultanas (optional)
• 1 egg & splash of milk for wash

Add flour, salt and margarine to a large bowl

With clean hands rub until the mixture resembles fine breadcrumbs, about 4 minutes

Add fruit now if used

Mix milk, egg, vanilla and caster sugar in a jug.

Make a well in the centre with a wooden spoon and pour in almost all the milk mixture leaving some for glazing the scones at the end.

Mix in from the edge turning the bowl as you go

As soon as combined, stop mixing to keep your in the mixture

Scrape the edges to bring the dough together

Turn onto a floured surface

Sprinkle the dough with flour to prevent sticking, shape into a rough dome and move to one side.

Resprinkle surface with flour and flip dough offer onto it

Brush off excess flour and very gently shape with your hands to the desired thickness. Be careful not to push out the air.

Dip a 3 inch round cutter into flour and cut a scone out of the dough. Gently lift and place on a baking tray. Repeat until the dough is used - about 10 scones

Mix egg and splash of milk and brush tops of scones

Place on middle shelf in preheated 200C/180 fan oven for 15-17 mins

Cool on a wire rack covered in a tea towel