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Charlecote Park scones
Make a batch of these scones and enjoy with jam from our Servants' Hall shop.
Cakes and bakes
Try this recipe for a classic favourite
National Trust / Jana Eastwood
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Preparation time
15 minutes (prep. time)
Cooking time
15 minutes (cooking time)
Serves
8
Ingredients
Method
Ingredients
460g
self-raising flour
1tsp
salt
2 tsp
baking powder
110g
soft margarine or butter
65g
caster sugar
110g
sultanas (optional)
Milk to bind
Method
Preheat a floured baking tray in the oven at 180C / Gas 4.
Mix flour, salt and baking powder in a bowl.
Lightly rub the margarine (or butter) into the flour.
Add sugar and sultanas, and mix together.
Gradually add the milk, a tbsp at a time, until you can bind the mixture together ready to roll out.
Roll the dough out to about 1 inch thick and cut into rounds, re-rolling the remaining dough as necessary (you should have about 8 - 9 scones).
Place on the heated baking tray and bake for 15 minutes.
Cool and dredge with icing sugar before filling with jam and cream.
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