Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | SR flour |
| 2 ounces | Butter |
| 1 teaspoon | Caster sugar |
| ¼ pint | Buttermilk, full cream milk |
| \N \N | Or soured milk |
| \N pinch | Salt |
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