Scones

(by Ariane Malia Reinhart)

8 oz. self-rising flour

pinch of salt

2 oz. butter, cut into pieces

1 oz. sugar

5 oz. milk

1 egg, beaten

Preheat oven to 425 F.

Lightly grease a baking sheet.

Mix flour and salt, and rub in butter.

Stir in sugar and then milk to form a soft dough.

Turn out on a floured work surface and knead lightly.

Pat out to a round about 3/4 in. thick.

Cut into 2-inch rounds with a biscuit cutter or glass, and place on a greased baking sheet.

Gently knead remaining dough and cut out more scones.

Brush the tops of the scones with the beaten egg.

Bake for 12 - 15 minutes until golden brown.

Serve with strawberry jam and clotted cream.

(Read Tea For Two, the story that accompanies this recipe.)