Method: (Makes approx 15 small scones or 9 large)

• Put all the dry ingredients (including butter) into a bowl. Rub together gently with your fingers until the mixture resembles fine breadcrumbs (alternatively put in your mixer for the same result)
• Measure the milk and add the lemon juice. Whisk in the eggs.
  Pour the liquid into the dry ingredients.
  Stir gently until ingredients come together (be very careful not to over-mix!)
• Place the dough onto a floured surface.
  Press the dough out until it is 3-4cm thick
• Using a round cutter cut out rounds and place onto a lined baking tray (or spray the tray using….easybake)
• Bake for 12 minutes or until golden brown

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Method:

• Put yeast and sugar in a jug and add the water. Stir until all the yeast is mixed in. Leave for about half hour or until it is frothy on the top.
• Meanwhile sift the flour with the salt into a bowl then make a well in the centre.
• When the yeast mix is ready, add it to the flour and mix in the bowl until it’s stuck well together and can be turned out as a single lump.
• Turn out the dough onto a floured, heavy board or smooth surface and knead for at least 10 minutes until it forms a smooth, elastic dough.
• Lightly oil the bowl and a piece of cling film, return the dough to the bowl, cover with the oiled cling film and put in a warm place until dough doubles in size.
• Turn out the dough onto a floured surface, cut in half with a sharp knife then lightly knead each piece before placing them into a lightly oiled loaf tin. At this point you could cut one half into 3 pieces and roll each one into a long strip then plait them tucking the ends under.
• Leave in a warm place again until they have doubled in size again.
• Heat the oven to 230 C / 450F / Gas 8. Trying not to bump the dough, put it in the middle of the oven and bake until brown on top (about half an hour). Take out the bread and remove from the tin(s). If, when you tap the bottom of the loaves, they sound hollow, they’re done. If not, bake for a further 10 minutes without tins.
• Allow to cool well before cutting.

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Method:

• Sift the flour into a bowl along with the yeast
  
• Add the oil and water and mix with a wooden spoon (you may need to add more water) until you have a soft dough
• Place dough onto a floured surface and knead to about 10 mins ( this is where a mixer with a dough hook will come in useful!!)
• Place the dough into an greased bowl (greased with olive oil) and cover with a tea towel or clingfilm.
• Leave in a warm place for about 1 ½ hours or until the dough has doubled in size
• Heat the oven to 200C/400F
• Place the dough onto a floured surface and knead gently with your knuckles.
• If you want to make a 10inch pizza divide the dough in half or you can make a large pizza with the whole of the dough.
• Roll the dough out to the required size
• Place on lightly oiled baking tray
• Top with your choice of topping
• Bake for 15-20 mins

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