I’d love to claim this recipe but my mother taught me how to make these many moons ago. It’s been adapted from the BE-RO cook book that we seemed to use for everything in our house in the 70’s and 80’s.
Nutrition (per serving)
Self raising flour1.5 cups (165 g)
Margarine0.25 cups (55 g)
Milk0.5 cups (120 ml)
Sugar0.25 cups (50 g)
I add all these ingredients to my magi mix until blended together.
IF you do not have a magi mix, mix the flour, salt, margarine and sugar together, rubbing in the margarine with your hands until mixed through, then add the wet ingredients and knead together.
Roll out flat until about a finger’s depth and cut into rounds or squares with a cutter.
Place on tray, add milk to the top for browning and cook at 220°C for about 10 minutes.
Ready for the freezer
Leave scones to cool then add to a labelled freezer bag, you can use a straw to suck all the air out the bag, and seal. Add to the freezer.
Ready to Eat
Defrost and simply heat in oven at 100°C or for 30 seconds in the microwave.
Oh my goodness my mam made everything from her be-ro book too. Its an excellent cook book, alittle underrated now. Thank you going to make cheese scones.
Why do they need heated after defrosting? Or is that just to get that “straight out the oven” experience?
I would usally pop them in the microwave for 20 seconds or in the oven at 180 for 4 minutes to warm them through. Hope this helps!
Great way to mix scones thank you
I live in the USA which flour should I use, also is it ok to use butter and 2% milk. Thanks
I would use all purpose flour with a 1/2 teaspoon of baking powder! Yes that’s great!
Do they HAVE to be reheated? I’m thinking of my cake stall, where scones have been a no-no as I don’t have time to bake them before I leave in the morning. I could defrost them, but can’t reheat them… would they still taste fresh?
Yes they would, they are always better heated through in my opinion but they will still taste great unheated x