8 oz sr flour
2 oz butter
1 teaspoon caster sugar
1/4 pint buttermilk, full cream milk
1 or soured milk
1 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 1/2 inch thickness and cut into rounds with a 2 1/2 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
