Scones

125g self-raising white flour

125g self-raising wholemeal

40g baking fat/block

125ml semi-skimmed milk

Baking tray, weighing scales, , sieve, mixing bowl, measuring jug, palette knife, flour dredger, rolling pin, scone cutters, pastry brush, cooling rack.

1. Preheat the oven to 220ºC or gas mark 7.
2. Line the baking tray.
3. Sift the flour into the mixing bowl.
4. Rub-in the fat into the flour using your fingertips, until it resembles breadcrumbs. 
5. Make a well in the middle of the flour and carefully pour in the milk gradually. Save just a little of the milk. 
6. Mix with the palette knife to form a ball of soft dough. If the mixture is too dry and a little extra milk. 
7. Place the dough on a lightly floured work surface and knead lightly.
8. Flour the rolling pin. Roll out the dough to about 1.5cm thick.
9. Cut-out the scones using a cutter.
10. Place the scones onto the baking tray, and glaze each scone with a little milk. 
11. Bake for 12- 15 minutes, until golden brown.
12. Allow to cool on a cooling rack. 

• Focus on fibre: Increase the fibre content of your scones try it with 250g self-raising wholemeal flour. Don't forget you may ned some extra liquid.  
• When rubbing the spread into the flour, lift your hands to help get air into the mixture and shake the bowl to encourage large lumps to the surface.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 
• Turn up the flavour: Try some of these flavour combinations

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, for those with an allergy to gluten, use a gluten-free flour. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?