My daughters loves these scones and they are so unbelievably easy to make. I normally send one with my four year old in her lunchbox for school. They are a great snack and are very filling. Also they are not full of sugar, which a lot of shop – bought and bakery scones tend to be (which is why they are so tempting and delicious, especially the fresh bakery ones!). Instead I put a tablespoon of honey into these and I’m not kidding, they are just as nice if not nicer. I make them nearly every weekend and they disappear fast!
(Also Note: these scones are egg-free so great for kids with an egg-allergy)
Prep time: 10 minutes
Baking time: 15 – 20 minutes
Difficulty: Extremely Easy
Makes: 6 -7, depending on the size of your cutter
280g / 10 oz self – raising flour
55g / 2 oz wholemeal flour
Pinch of salt
55g / 2 oz margarine
200ml low fat milk
1 tbsp honey
1. Turn the oven on to preheat at 180 ̊ C / 350 ̊ F / Gas mark 4.
2. Sieve the flour along with the pinch of salt into your bowl.
3. Rub in the margarine with your fingers until you have what looks and feels like a fine breadcrumb mixture.
4. Start adding the milk and honey mixture to your bowl in stages, (you will have to use a spoon to get a lot of the honey out as it lies at the bottom of the measuring jug). Mix with a wooden spoon each time you add the milk – your goal is to bring this whole mixture together to look like one large ball of soft dough. If the mixture turns out to be too wet just sprinkle some flour around it and mix with your spoon again to bring it all together.
5. Once happy that you have a nice soft dough, turn it out onto your countertop which you have dusted well with some flour. Knead the dough with your hands for a couple of minutes until it is smooth.
6. Roll out the dough to about 1” in thickness and cut out your individual scones using a cutter.
7. Place on a baking tray which has been greased with some butter or margarine and glaze with milk.
8. Bake in the oven for 15 – 20 minutes, or until they are risen and golden brown on the top.