This is a recipe that I cherish. It was passed on to me from my mother and achieves brilliant results every time without the whiff of a single egg.
Pre-heat your oven to 180ºC, Gas mark 6.
Place the flour, baking powder, salt, caster sugar and lard into a mixing bowl and mix for 2 minutes.
Add the milk and mix just until the liquid has been consolidated into the mixture. Do not overmix.
Tip the mixture onto a lightly floured surface and coat with flour so as the mixture is handleable without sticking to your hands.
Using a rolling pin, roll the mixture to a thickness of no less than 3cm. Using a cutter, cut out the scones and place on to a lightly floured baking tray, leaving at least 3cm between them to allow them to rise.
Place the scones in the oven and cook for 15-20 minutes. You are looking for a lightly browned appearance. Do not overcook.
When cooked, place on a wired tray to cool before serving.
Tip: You can use the same recipe, omitting the fruit, for plain scones to be served with a cream tea.
Ingredients
Directions
Pre-heat your oven to 180ºC, Gas mark 6.
Place the flour, baking powder, salt, caster sugar and lard into a mixing bowl and mix for 2 minutes.
Add the milk and mix just until the liquid has been consolidated into the mixture. Do not overmix.
Tip the mixture onto a lightly floured surface and coat with flour so as the mixture is handleable without sticking to your hands.
Using a rolling pin, roll the mixture to a thickness of no less than 3cm. Using a cutter, cut out the scones and place on to a lightly floured baking tray, leaving at least 3cm between them to allow them to rise.
Place the scones in the oven and cook for 15-20 minutes. You are looking for a lightly browned appearance. Do not overcook.
When cooked, place on a wired tray to cool before serving.
Tip: You can use the same recipe, omitting the fruit, for plain scones to be served with a cream tea.