Plain scones

The last few times I have made scones, the kids have insisted on them being plain. I resisted at first, but have now given in and even grudgingly admit that maybe plain are better, especially if you're gong to eat them with raspberry jam.


Ingredients
300g self-raising flour
75g margarine
50g caster sugar
150ml milk

Method
Heat the oven to 200oC.Sift the flour into a large bowl, cut the margarine into pieces, and add to the flour, rubbing it in until it is the texture of breadcrumbs.Add the sugar, and stir in with a spoon.Add the milk, mixing in with a spoon and then with your (well-floured!) hands.Remove the dough from the bowl and knead lightly on a well-floured surface.Roll out until about 1.5cm thick, and cut into rounds with a fluted biscuit cutter.Place the rounds on a lightly greased tray.Bake for 10 to 12 minutes, until golden brown.Cool for a few minutes on a rack, and serve while still warm.