1. Preheat oven to 220°C/gas mark 7.
2. Lightly dust baking sheet with flour.
3. Sieve together the two flours, baking powder and salt into a large mixing bowl.
4. Use you fingertips to rub the butter/margarine into the flour until it resembles breadcrumbs.
5. If making sweet scones add the sultanas and sugar to the flour mixture OR if making savoury scones grate the cheese and add to the flour mixture along with the dried herbs or chop up olives and tomatoes and add to the flour mixture.
7. Gradually stir in the milk and use a knife to help combine the mixture together to form a soft dough - you may not need to use all of the milk.
8. Dust rolling pin and clean, dry work tops with flour and roll out dough to approximately 2cm or 3/4 inch thickness.
9. Use a round cutter and cut out scones.
10. Gather together remaining dough, roll it out again and cut out remaining scones.
11. Place the scones on the prepared baking sheet and bake for 10-12 minutes until the scones have risen and are golden brown.
225g (8oz) self-raising flour
225g (8oz) self-raising wholemeal flour
2 teaspoons baking powder
100g (4oz) butter/margarine
Pinch of salt
275ml (½ pint) semi-skimmed milk
For sweet scones:
125g (5oz) sultanas
75g (3oz) sugar
For savoury scones:
75g (3oz) mature cheddar cheese and 1 teaspoon of dried mixed herbs
50g (2oz) pitted black olives and 50g (2oz) sun-dried tomatoes
Scones provide a healthier snack than the fatty and sugary snacks currently available.