PLAIN  SCONES

12 oz  Self-raising Flour – 5 oz marg –

2 tablespoons Caster Sugar – 1 egg + quarter pt milk

½ teaspoon Baking Powder

METHOD

Seive the Flour and baking powder into a large bowl

Add Sugar then marg. Use a fork to cut through the marg, to start the process of crumbing easier.

Using Finger-tips to turn mixture into Crumbs

Crack the Egg into a jug and Add the Milk – whisk with a Fork

Make a Well in Centre of Dried Mixture and Pour ¾ of the Milky-egg mixture & Mix with a Fork

The less time handled the better

Carefully gather mixture up onto a Floured board and when using Cutters DONT  TWIST as this will

reduce the Rise ! No Rolling either, shape with hands carefully

Using a Brush- wash top with remaining milky egg mixture

The oven should have been on preheated to Gas 7

Takes 15 – 20 minutes Cooking Time

SAVOURY  SCONES - A subsitute for Potato

Almost Same ingredients as above recipe but use Salt & Pepper instead of Sugar

and teaspoon of Dijon Mustard mixed into Milk n Egg 

Add  2 oz finely grated strong cheese into dried ingredients before adding Egg mixture.

Can add a little grated cheese on top after brushing with remaining milk n egg mixture.

* * * * *

CHOCOLATE  FUDGE  BARS

5 oz plain flour - 8 oz demerera sugar - 1 tablespoon Cocoa Powder - 3 oz desic. coconut

6 oz marg or butter - half teaspn vanilla extract

1 oz good quality dark chocolate 

Sift dry ingredients into bowl, add desiccated coconut, add melted marg or butter 

and Vanilla extract + dark chocolate into well and mix thoroughly

Put into an oblong tin 10" x 7" line if wished

Bake at  180 c - 350 F - Gas 4 for 20 minutes

Leave to Cool

Marshmallow topping

4 oz granulated sugar - 4 oz water or just under quarter pint

1 tablespoon gelatine - 1 cube of orange jelly + half tablespn Cocoa

Place sugar & water in a pan, sprinkle gelatine over + cube of jelly

and stir over low heat until dissolved

Bring to boil, reduce heat and simmer for 7 minutes.

When nearly Cold - Beat for 10 minutes until thick and fluffy.

And spread all over the top - let Set - decorate - then cut into desired squares. 

If you don't fancy the idea of Marshmallow then create a 'FUDGE' topping

6 oz icing sugar - 2 tablespns Cocoa - 1 oz butter or marg - 1 1/2 tablespns HOT water

+ Coconut to decorate 

Sift Icing Sugar into pyrex jug or pan + Cocoa  - melt butter or marg and add hot water then whisk with fork briskly - this can cool down fast so pop back on low heat or microwave to loosen and spread onto
cooked biscuit topped with remaining Coconut