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225g (8 oz) self raising flour

1 tsp baking powder

40g (1½ oz) butter

25g (1 oz) caster sugar

Milk to mix, about 125ml (4 fl oz pint)

Glaze:
Beaten egg or milk

A British classic recipe for afternoon tea. These are served with either cream (clotted cream is considered the ultimate) and jam or butter and jam.

Serves Makes 9

Method
Place the flour and baking powder into a basin and rub in the butter. Stir in the sugar. Add with enough milk to make a soft dough. Turn onto a floured surface and knead lightly. Roll out to about 1cm (½ inch) thick and cut into circles. Place the scones onto a piece of Bake-O-Glide on the plain shelf.

2, 3 and 4 Oven AGA
Bake on the second runners down in the Roasting Oven for 8-10 minutes, until risen and golden. Turn the shelf once after 5 minutes.

Conventional cooking
Bake at 220°C, Gas Mark 7, fan oven 200°C for 8-10 minutes, until risen and golden. Serve warm with butter and raspberry conserve or cold with clotted cream and raspberry conserve.

Comments about this recipe

This receipe is better than the scone recipe in the Mary Berry Aga Recipe Book that is given

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