Scones and pancakes are the two quick makes I turn to when we are all needing a little something in the afternoon to accompany our pot of tea. Neither are particularly sweet but they make a good vehicle for jam or conserve.
The scones use few ingredients, none of which are unusual, which makes them easy to put together. They do need a light touch and quick handling so that they rise nicely. I don’t even start to mix everything until the oven is heated and I keep the margarine in the fridge until the last minute to keep it as cold as possible. This also makes for lighter fluffier scones. Also, do not be tempted to use a rolling pin. Just flatten, a very little and gently, with your palm.
I should probably apologise for the recipe being in ounces but it’s the recipe my mum used, the one I’ve used all my life and it’s much easier to remember the quantities.
16oz self raising flour
2oz caster sugar
Pinch of salt
10 floz soya milk
Heat oven to 220C (unless you know it’s fierce, then keep it at 200C)
Heat the soya milk very gently until blood temperature but not hot.
Rub the margarine into the flour until roughly done. It doesn’t need to be like breadcrumbs.
Stir in the sugar and salt.
Using a table knife cut in the milk (so rather than stirring it you are using a sort of slice and mix action).
Pull it gently together with your hands and flatten the top but keep your scones the same height as you want because they don’t rise much.
Cut out your scones, place on a baking tray and bake for 15 to 20 minutes or until golden.
Eat warm with jam.