• 2 cups SR flour
• 2 teas Castor Sugar
• 15g Butter
• 1 cup Milk

Lightly grease 20cm round sandwich pan. Sift flour and sugar into bowl, rub in butter, stir in enough milk to mix to a soft sticky dough. Turn dough onto lightly floured surface, knead lightly until smooth. Press dough out to 2cm thickness, cut into 5cm rounds. Place scones in prepared pan. Brush with extra milk. Bake in a very hot oven for 15 minutes. Variation: add 1 cup finely chopped dates to flour mixture.

—Sandra Boyle