Scone Mix Recipe
225g (8oz) self-raising flour
5ml (1 tsp) baking powder
A pinch of salt
50g (2oz) butter or margarine
Sift flour, baking powder and salt together into a mixing bowl and rub in the fat evenly. Store in a plastic bag in the fridge for up to a month or in a freezer for up to three months. Makes 8-12 scones, depending on size.
Scones to make with the mix
Add 115-150ml (4-5fl oz) milk to the basic recipe and mix to a soft dough. Roll out to a thickness of 12mm (1/2in) and cut into rounds with a 60mm (2-1/2in) cutter. Bake on a lightly floured baking tray at 220°C (425°F/Gas Mark 7) for 12-15 minutes.
To the basic mix add 115g (4oz) grated cheese, 5ml (1 tsp) dry mustard and a pinch of salt. Combine to a soft dough with 115ml (4fl oz) milk, and cook as for plain scones.
Mix basic ingredients to a dough with 115-150ml (4-5fl oz) milk. Add 75g (3oz) currants, sultanas, chopped glace cherries or dates, and 25g (1oz) caster sugar. Mix and cook as for plain scones.
Savoury cobbler topping
Mix with the dry ingredients, 115-150ml (4-5floz) milk, 15ml (1 tbsp) of chopped fresh herbs or 5ml (1 tsp) of dried herbs, and a little salt and pepper. Cut into rounds, and arrange on top of a cooked, hot casserole. Bake for 15-20 minutes at 220°C (425°F/Gas Mark 7).