Scones

My mother used to make these with soured milk and they would be fantastically light. I Just used normal milk and they where very nice, Although next time I would like them a bit bigger. Another recipe from the readers digest Grandma's quick and thrifty cook book. It says it makes 12.

I
3 cups (450g) self-raising flour
80g butter cut into cubes
1&1/4 cups (310ml) milk, plus extra for brushing
Jam (& butter or) whipped cream to serve

M
1. Preheat oven to 200'c. Grease and lightly flour a baking tray (I just used baking paper).
2. Sift flour into a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre. Stir in 1 cup (250ml) of the milk using a flat-bladed knife until dough forms, adding more milk as needed.
3.Turn the dough out onto a lightly floured surface and lightly knead - do not overmix or the scones will be tough. Gently press the dough out into a round about 2cm thick. Using a 5cm round cutter, cut out 12 (or as many as you can) scones. Place on a baking tray, 1cm apart. Brush with a little milk and bake for 20mins, or until lightly golden and well risen. Transfer to a wire rack to cool slightly. Serve warm, with Jam and cream.