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Composition Classic Sweet Scones:
- Provide 450 g - self-raising flour
- You need 115 g of margarine (I use Stork or Lidl's own)
- Take 150 ml - buttermilk
- Need Pinch for salt
- Require 1 for egg (beaten)
Classic Sweet Scones process:
- Preheat the oven to 180 fan. Sift the flour & salt in a large bowl. Cut the margarine into small pieces & rub into the flour until it resembles breadcrumbs.
- Stir in the sugar & add enough buttermilk to make a soft but not sticky dough
- Turn the dough out onto a floured surface, knead lightly the rollout to approximately ½ an inch thick and cut out rounds.
- Place on a baking tray and brush the tops with the egg, careful not to drip down the sides as this will stop the scones rising evenly.
- Bake at 180 C fan for 12-14 minutes, until well risen and golden brown.
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