• 2 cups SR Flour
• 2 tab Butter
• ¾ - 1 cup Milk
• Extra Flour – for rolling

Sift flour into bowl. Rub butter into flour with fingertips. Make well in the centre. Pour milk in all at once. Using a knife mix quickly and lightly until a moist dough is formed. Turn out onto a floured board. Knead lightly and press out to 2.5cm thickness. Cut with scone cutter or a glass. Place close together on a baking tray to keep moist whilst cooking. Brush with beaten yolk of egg and milk. Bake in hot oven for 12-15 minutes. Over kneading the mixture will make the scones tough.

—Day to Day cookery