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Dunrobin Valley Scones Dunrobin Valley Scones

Ingredients (serves 12)

75g Sunflower Margarine

400g Self-Raising Flour

250ml Semi-Skimmed Milk

Milk to glaze


Pre-heat oven to 230C / 450F / Gas Mark 8

1. Rub the margarine into flour until it resembles fine breadcrumbs.

2. Make a well in the centre and stir in enough milk to give a soft dough.

3. Turn onto a floured board, handle lightly and form into a 2cm thick round with your hands.

4. Cut out the scones with a medium sized cutter.

5. Place on a baking sheet, brush with milk and bake near the top of the oven for about 10 minutes, until brown and well risen.

  • Fruit Scones – Add 1 Tablsp of castor sugar and 100g currant, sultanas, chopped dates and raisins after Stage 1
  • Wholemeal Scones – Replace flour with 300g self-raising wholemeal flour and 100g plain flour, add 1 Teasp of baking powder to the dry ingredients

A 60.41g serving contains:

  • Energy 700kJ 167kcal 8%
  • Fat 5.9gMed8%
  • Saturates 1.4gMed7%
  • Sugar 1.4gLow2%
  • Salt 0.43gMed7%

of an adults reference intake.

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