2 cups self raising flour
¼ cup sugar
beaten egg 4 glazing
Sift flour in mixing bowl. Add sugar
Rub in butter until mixture resembles
combine the buttermilk and egg and add to
above with enough milk to make a dough that
is soft but not sticky, DO NOT overmix dough
turn onto a lighty floured surface roll 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 minutues.
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.