Serving Size : 4 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz SR flour
2 oz Butter
1 t Caster sugar
1/4 pt Buttermilk, full cream milk
Or soured milk
pn Salt
Set oven to 450 F or Mark 8. Grease and tlour a baking
sheet. Sift the dry ingredients into a bowl and rub in
the butter. Add suf icient Of the milk to make a moist
and spongy dough. Turn out on to a floured surface and
knead gently. Roll out to 1/2 inch thickness and cut
into rounds with a 2-1/2 inch pastry cutter. Place
on the baking sheet. Brush the tops with milk and
bake for 8-10 minutes until risen and light golden in
colour. Cool on a wire rack. Serve split in half
with butter and jam.
For rich scones add 1 beaten egg to the dry
ingredients before adding sufficient milk. Brush the
tops of the scone with beaten egg rather than with
milk.
