Granny's Irish Scones
16 ounces Self-Rising Flour
4 ounces Margarine
3 ounces Sugar Milk
5 ounces Raisins or currants
1 teaspoon Baking Powder
Mix flour and margarine together with your fingers until the mixture
fine; add sugar, raisins and baking powder.
Beat eggs and add.
Pour in enough milk to make mixture into a sticky dough (not too wet).
Lift out onto a floured board and flatten out to 1-1/2" in thickness and cut out scones with a biscuit cutter.
Place 6 on a greased baking sheet and brush tops with a little beaten egg (this helps them to brown).
Bake 15 minutes in preheated 400~ oven.
3/4 lb self-raising flour
1 tsp Baking powder
3/4 tsp Salt
3 tbs Margarine Milk
Sift together flour, salt and baking powder.
Cut in the margarine.
Mix in enough milk to make a soft dough.
When kneaded, rolled and cut out the circles, put onto a greased baking sheet and bake for 10-12 minutes in a hot oven (450F).
ADD TO BASIC SCONE RECIPE ABOVE
2 oz Sugar
1-2 apples minced up
1 Beaten egg
Add the above to the basic scone mixture, mix well, put on a greased
and bake 25 minutes in a hot oven (450F).
Cut into circles when done: split, butter and serve warm.
Dust the tops with sugar.
1 lb self-raising flour
1 tsp baking powder
1/2 tsp Salt
3 oz margarine
3/4 cup buttermilk
Sift together flour, baking powder (bicarb soda) and salt.
Beat egg slightly, add milk, add to first mixture.
Roll out about 1/2 inch thick, cut with fluted cutter.
Place on greased baking sheet.
Bake in hot oven (450-475F) about 15 minutes.
TO BASIC SCONE RECIPE, ADD
1/4 lb Raisins, sultanas or currants, or a mixture of all three
Bake 12 to 15 minutes at 450F.
Follow the basic recipe.
Roll 1/4 inch thick.
Cut into three-inch rounds with floured cutter.
Place a teaspoon of any jam in center, fold over, press edges together tightly, brush the tops with milk or beaten egg, and bake 10-12 minutes in hot oven (450F).