This recipe is the one that my mother uses to make scones. I intend on making some this evening when we will have a warm oven following the casserôle.
½ lb self-raising flour; ½ level teaspoon salt, 2 oz. butter; 1 oz caster sugar; ¼ pint buttermilk; Extra milk for brushing.
- Sieve flour and salt into a bowl.
- Rub in butter finely.
- Add sugar.
- Add milk all at once. Mix to soft, but not sticky dough with knife.
- Turn out on to a lightly-floured board. Knead quickly until smooth.
- Roll out to about ½ inch in thickness. Cut into 16 or 18 rectangles.
- Transfer to buttered baking tray. Brush tops with milk.
- Bake towards top of hot oven (230 ºC) for 7 to 10 minutes (or until well risen and golden).
- Cool on wire rack.
- Serve fresh with butter and whipped fresh double cream, or simply butter and jam.