Scones (not biscuits)

Makes about a dozen.

Ingredients

These are specified in Australia's half-baked metric cooking measurements.

• 2 cups self-raising flour
• 1/2 teaspoon of salt
• 60 g (2 oz.) butter
• 3/4 cup milk (varies according to the flour)

Procedure

Sift flour and salt into a bowl and then rub in the butter until the mixture resembles bread crumbs. Add the milk and mix to form a soft dough (add more milk or flour if the consistency is wrong). Turn the dough out onto a lightly floured surface and knead lightly.

Roll out to approximately 1cm thickness and cut into squares about 4cm on the side (or use a round biscuit cutter). Place the scones on a lightly greased tray, brush with milk and bake in a hot preheated over until golden; about 12 minutes.

Serve hot with jam and whipped cream (not gravy and pork sausage).

Variants

My favourite amongst many variants is date scones: add diced dates late in the kneading.

These can be served cold, traditionally with butter.