Preparation info
  • Makes


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

When making scones, precise amounts will help deliver good results, for the proportions of flour to fat to raising agent are critical. Never use more than 60 g / 2 oz butter, block margarine or lard to 225 g</