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The Royal Queen’s Scones

Ingredients:
8 oz. flour
2 oz. margarine
2 oz. sugar
2 oz. currants
1 egg for mixing
Small amount of milk (optional)
1 tsp. of cream of tartar
1/4 tsp. of salt
1/2 tsp. baking soda
Egg to glaze

Directions
1. Make a soft dough by mixing the ingredients, including the egg and a little milk if necessary.

2. Place on a lightly floured board and gently roll or pat out the dough to a thickness of about 3/4-in. to 1-in. Using a small plain cutter, cut out the scones and put them in a greased tin, making sure they are well spaced out. Brush them over with a smear of beaten egg and bake in a hot oven (450 F) for about 10 minutes.

The Royal Queen’s Scones

Ingredients:
8 oz. flour
2 oz. margarine
2 oz. sugar
2 oz. currants
1 egg for mixing
Small amount of milk (optional)
1 tsp. of cream of tartar
1/4 tsp. of salt
1/2 tsp. baking soda
Egg to glaze

Directions
1. Make a soft dough by mixing the ingredients, including the egg and a little milk if necessary.

2. Place on a lightly floured board and gently roll or pat out the dough to a thickness of about 3/4-in. to 1-in. Using a small plain cutter, cut out the scones and put them in a greased tin, making sure they are well spaced out. Brush them over with a smear of beaten egg and bake in a hot oven (450 F) for about 10 minutes.

The Royal Queen’s Scones

Ingredients:
8 oz. flour
2 oz. margarine
2 oz. sugar
2 oz. currants
1 egg for mixing
Small amount of milk (optional)
1 tsp. of cream of tartar
1/4 tsp. of salt
1/2 tsp. baking soda
Egg to glaze

Directions
1. Make a soft dough by mixing the ingredients, including the egg and a little milk if necessary.

2. Place on a lightly floured board and gently roll or pat out the dough to a thickness of about 3/4-in. to 1-in. Using a small plain cutter, cut out the scones and put them in a greased tin, making sure they are well spaced out. Brush them over with a smear of beaten egg and bake in a hot oven (450 F) for about 10 minutes.