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Sieve together the flour and baking powder. Rub in the margarine, add the sugar and sultanas. Whisk the egg and milk together, make a hollow in the flour and pour the liquid in, saving a small amount for brushing the tops. Mix lightly and toll out to approx. 2cm (1inch) thickness. Cut out with a 6cm (2 ½ inch) cutter, brush the scones with the remaining milk/egg mix. Place in Remoska and cook for approx. 15-20 minutes to pale gold. Best served warm, sandwiched with whipped cream and jam.

Ingredients Standard 2L Remoska cooker Grand 4L Remoska cooker
Flour, plain 225g 450g
Baking powder 1tsp 2tsp
Margarine 50g 100g
Sugar 40g 75g
Sultanas 40g 75g
Eggs ½ 1
Milk 100ml 200ml

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