8 oz Plain Flour
  pinch salt
  1.5 oz Margarine
  1.5 oz Sugar
  0.5 level tsp  Bicarbonate of Soda
  1 level tsp Cream of Tartar
  5 fl oz Milk
  2 oz Sultanas


Mix the flour, salt, sugar, bicarbonate of soda, cream of tartar and margarine together and then add the milk to form a light dough.  Turn onto a floured board and roll out to three quarters of an inch thick and cut into rounds.  Place on to a greased sheet and brush with egg or milk.  bake in a hot oven for 7 - 10 minutes.

Scones are best baked and eaten within a couple of hours.  When I returned home from school and found these in the kitchen they were usually gone over tea-time once my brother and I got our hands on them.  They were always served with New Zealand Fernleaf butter but you can use Anchor - not the spreadable thank you - and some home made jam.