Preheat the oven to 200℃. 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 200℃ 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.
Story Behind this Recipe
I love scones so I make them often. But this time, I did not have baking powder, so I tried to make the scones without baking powder, then the scones became crispy and delicious!
*Do not knead or massage the dough after adding the egg mixture. *The floury texture or the lumps of margarine are fine since it makes the scones more crispy. *Use all the dough--even the stuff stuck in the plastic bag.