(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.)