WOOLSTON based Room Forty will be hosting a second baking masterclass this week.

It will be live on the Warrington Guardian coronavirus news Facebook page tomorrow, Friday.

So get the ingredient and follow along for all the tips.

Here is the recipe so you can bake along.


  •  450g Self raising flour
  • 75g Butter
  • 50g caster sugar
  • 2 tsp baking powder
  • 2 large eggs n 200ml milk (or buttermilk, or milk with a squeeze of lemon) (80g fruit optional)


  • Preheat your oven to 220*c or 200* if it is a fan oven, and grease 2 trays
  • Rub the butter into the flour until it looks like breadcrumbs
  • Add the baking powder (if using) and sugar and mix
  • Break the eggs and add the milk to the eggs, stir it up and take a couple of tablespoons of the mixture out, to glaze the scones at the end
  • Mix the wet ingredients into the dry ones and bring it all together into a sticky ball (Add any fruit here)
  • Pop it onto the worktop and using a bit of flour to stop it sticking, roll it out to about 3/4 inch thick. Use a cutter to cut straight down then back up – never twist the cutter or they won’t rise properly
  • Roll up any unused dough and repeat until it is all used up
  • Brush the tops, not the sides with the egg/milk mixture and pop them in the oven for about 10-15 minutes.
  • Lift out and tap the bottom, it will sound slightly hollow and the base will be golden n Cool on a wire rack covered with a tea towel to stop them going hard