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   BAKING
All Purpose Scones
Makes 7-8 scones.

INGREDIENTS: Self raising flour -225 g (8 oz), Salt - * teaspoon, Butter - 50 g (2 oz), Milk - 150 ml, plus extra for brushing.

COOKING: 1. Sift flour and salt into a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Add milk all at once. Mix to a soft, but not sticky, dough with a knife.
2. Turn onto a lightly floured surface. Knead quickly until smooth. Roll out to about 1 cm thick. Cut into 7 or 8 rounds with a 6.5 cm (2 inch) biscuit cutter.
3. Transfer to a baking sheet. Brush tops with milk. Bake at 230C / 450F / Gas 8 for 7-10 minutes or until well risen and golden.
4. Cool on a wire cooling rack. Serve with butter or whipped cream and jam (or clotted cream) or butter and cheese.