|3 cups||Self-raising flour|
Set the oven at very hot (450) & arrange a shelf in the top third of the oven. Sift the flour & salt into a bowl, then stit in the sugar & rub in the butter. Make a well in the centre & add the milk in a steady stream, stirring in the flour to make a soft dough. Knead lightly on a floured surface, then pat into a rectangle about ¾" thick. Cut into square or rounds with a 1+½" floured cutter.
Arrange on a lightly greased scone tray & brush tops with a little milk to glaze. Bake for 12 to 15 minutes , until well risen & golden brown. Makes 12. Note: if you like scones with a crisp top, serve straight from the oven For softer scones, wrap in a clean tea-towel for 5 minutes before serving. serve with cream (whipped or clotted) & strawberry jam.
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