Ingredients
1/2 lbs self raising flour
1/2 tsp salt
1-2 oz of stork or margarine
1-2 oz sugar
1/4 pint of milk
1 egg
Sultanas or raisins or both {as much or as little as you like!}

Method
Mix all the dry ingredients in a bowl. Rub margarine into the flour with your fingers until it resembles breadcrumbs. Add and mix the dried fruit. Make a well in the mixture and add the egg and not quite all the milk. Mix with a wooden spoon until it resembles a soft spongy dough. Add more milk if necessary. On a floured surface, kneed dough lightly until just smooth. Divide into two. Roll out half of the dough until it’s 3/4″ {2cm} thick. Cut out with a cookie cutter or an upside down cup. Do the same with the other half of dough. But I wasn’t that organized yesterday. What I did was simply form dollops of the dough directly onto the baking tray. They won’t get as many points for aesthetics, but I find it quicker. Butter your baking tray followed by a light sprinkle of flour before you place your scones – my all time favorite trick for complete non stick. Brush the scones with a beaten egg for a glossy crust if you like. 

Cook until golden brown – roughly 15 minutes at 180C. Take out and allow to cool a little bit before delving in. For real treat, cut in half and smother in about an inch of strawberry jam and cream along with a nice cup of tea {insert Homer drooling sound here}. 

Click here for a handy cooking calculator, should you prefer to measure in cups, mls, oz, etc.