Mix together the dry ingredients and then rub in the margarine.
Stir in the beaten eggs.
Stir in enough milk to make a sticky dough.
Roll out on a well-floured board to about ½” thickness.
Cut into circles with a cookie cutter, or an upturned glass, well floured.
Place on baking tray lined with greaseproof paper.
Brush tops of scones with milk.
Bake for 10 mins at GM8, 450F, 230C and then reduce oven temperature to GM7, 425F, 220C and continue to bake for a further 10 mins.
Allow scones to cool.
Make these into fruit scones by adding 3 oz (90g) of un-sulphated dried fruit and reduce the sugar to 1 oz (25g).