Plain: (chopped dried fruit can be added)

8 oz self-raising flour

2 oz of margarine

1 oz of caster sugar

1 egg with enough milk to make 150ml of liquid

1 tsp baking powder

Pinch of salt

An egg to wash the top of the scones

Rub the dry ingredients together until there are no more lumps of margarine then add in the wet ingredients and gently mix. Don’t work too much, just until it’s a whole ball and all the dry ingredients are incorporated but it shouldn’t be sticky. Roll out or pat down with your hands with extra flour until at least an inch thick, cut out with a small scone cutter and add the cheese on the cheese scones and then bake on baking paper until just golden.