Yield: 4 Servings
|8 ounces||SR flour|
|1 teaspoon||Caster sugar|
|¼ pint||Buttermilk, full cream milk|
|Or soured milk|
Set oven to 450F 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 ½ inch thickness and cut into rounds with a 2½ 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.
From the booklet Scottish Teatime Recipes