One of most popular teatime recipe in Britain.
Serve with clotted creamand jam.
<Makes about 8>
1/2 lb. Self-raising flour
40g (1.5oz.) butter
1 egg
70-140 cc (1/8-1/4pt.) milk
pinch of salt
Set oven to 220C (425F). Shift flour and baking powder(or use self-raising flour, if available) into a bowl, and rub in the butter. Add beaten egg and sufficient milk to make a soft but not sticky dough. Turn the dough onto a floured surface and knead it lightly. Roll out and cut into rounds. Place on the baking sheet. Blush the tops with milk and bake for 15 min. until risen and light golden in colour. Cool on a wire tray.
Other variations
Fruit Scones : add dried fruits into the dry ingredients before egg and milk are added.
Cheese Scones : Add 60g (2oz. )grated cheese with a pinch of cayenne pepper.
Treacle Scones : Add 1 table spoon treacle with milk & beaten egg.
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