8 oz. self rising flour
1/4 tsp. salt
1 teaspoon baking powder
1-1/2 oz butter
1/4 pint of milk
1 beaten egg
Heat oven to 450. Grease a baking tray.
Sift flour, salt and baking powder into a bowl.
Cut butter into small cubes and rub into flour until it resembles coarse bread crumbs. Stir in milk to form a soft dough. (If dough is too stiff, add a little more milk.)
On a lightly floured surface, flatten the dough with your hands to a one inch thickness. For best results, handle the dough as little as possible. With a 2-1/4 inch cutter, stamp out the scones. Re-roll the trimmings. Brush top of scones with beaten egg; make sure it doesn't run down the sides as this will prohibit rising.
Bake for 10 min. Six scones.
1/4 tsp. salt
1 teaspoon baking powder
1-1/2 oz butter
1/4 pint of milk
1 beaten egg
Heat oven to 450. Grease a baking tray.
Sift flour, salt and baking powder into a bowl.
Cut butter into small cubes and rub into flour until it resembles coarse bread crumbs. Stir in milk to form a soft dough. (If dough is too stiff, add a little more milk.)
On a lightly floured surface, flatten the dough with your hands to a one inch thickness. For best results, handle the dough as little as possible. With a 2-1/4 inch cutter, stamp out the scones. Re-roll the trimmings. Brush top of scones with beaten egg; make sure it doesn't run down the sides as this will prohibit rising.
Bake for 10 min. Six scones.
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