INGREDIENTS

2 cups self raising flour
¼ cup sugar
100g butter
125ml buttermilk
1 egg
60-80ml milk
beaten egg 4 glazing

METHOD

Sift flour in mixing bowl. Add sugar Rub in butter until mixture resembles breadcrumbscombine the buttermilk and egg and add to above with enough milk to make a dough that is soft but not sticky, DO NOT overmix doughturn onto a lighty floured surfaceroll out about 2cm thick and cut with 6cm scone cutter. Place on to baking tray, brush with egg glaze. Bake at 200 for 15-20 minutes. Remove, cool, serve with cream & jam.

INFO & TIPS

They should be a light as a feather if not u've added to much milk or kneaded to much.
Enjoy.....