3 c  Self-raising flour
1 ts Salt
2 ts Sugar
2 oz Butter
1 c  Milk

Set the oven at very hot (450) & arrange a shelf in the top third of
the oven. Sift the flour & salt into a bowl, then stit in the sugar
& rub in the butter. Make a well in the centre & add the milk in a
steady stream, stirring in the flour to make a soft dough. Knead
lightly on a floured surface, then pat into a rectangle about 3/4″
thick. Cut into square or rounds with a 1+1/2″ floured cutter.
Arrange on a lightly greased scone tray & brush tops with a little
milk to glaze. Bake for 12 to 15 minutes , until well risen & golden
brown. Makes 12. Note: if you like scones with a crisp top, serve
straight from the oven For softer scones, wrap in a clean tea-towel
for 5 minutes before serving. serve with cream (whipped or clotted) &
strawberry jam.