Crispy Scones without Baking Powder - Bread

Method

• Preheat the oven to 200C.
• Put the ingredients into a plastic bag.
• Let some air inside, and shake the bag to mix together.
• Then add the margarine.
• Mash it to coat the margarine with flour.
• When there are few lumps, massage the mixture in the bag with both hands to make a sandy texture.
• Break the egg into a measuring cup to beat.
• Add enough milk to make 70 ml and mix well.
• Make a hole in the centre of the mixture, pour in the egg mixture, add some air inside to shake the bag.
• When the mixture forms a dough, stop shaking it.
• A floury texture is fine.
• Push lightly on top to make a 3 cm thickness dough.
• Tear the dough into suitable sizes to shape the round balls.
• But do not knead nor roll it.
• Rough surfaces make for a delicious texture.
• You don't have to worry too much about chunks of margarine that haven't been mixed in completely.
• Bake for 22 minutes in a 200C preheated oven.
• When they become light brown, they are done.
• Adjust the cooking time depending on your oven.
• They are delicious as is, but I prefer to serve them with heavy cream and apple jam.
• If you add chocolate or dried fruits, add them in Step 4, then shake to mix together and add the egg mixture.
• Of course, you don't have to use a plastic bag.
• Adjust the amount of egg mixture, depending on the type of margarine and room temperature.
• For me, 70 ml is the best.