2 c  Self-rising flour
1 tb Baking powder
pn Salt
2 tb Cold butter,
-cut in small pieces
1 c  To 1 1/3 c milk
Milk to bush on scones
Butter

The basic scone. “To die for”.

Preheat oven to 450F (230C). Very lighty grease a large baking sheet; set
aside. Sift flour, baking poder and salt into a large bowl. With your
fingers, rub in butter until mixture is crumbly. Make a well in center of
mixture; add milk and mix with a fork to make a dough that BARELY holds
together (you may need to press dough together with your hands). Turn out
onto a floured surface and knead lightly just until smooth. Roll out with a
floured rolling pin or pat dough with your hands to make a round about
3/4-inch thick. Cut in rounds with a 2-inch fluted or plain cookie cutter.
Arrange 1 to 1 1/2-inches apart on baking sheet; brush tops lightly with
milk. Bake 8 to 10 minutes or until well risen and golden. Transfer to a
wire rack and cool 5 minutes. Split and serve warm with clotted cream (if
you can get it!) or sweet butter or whipped cream, plus strawberry
preserves. Makes about 12 scones. VARIATIONS: Rich Oven Scones: Add 1
tablespoon sugar to the dry ingredients. In place of the 2/3 cup milk, use
a mixture of 1 lightly beaten egg and 5 tablespoons milk.