|Flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Butter||1⁄3 Cup (5.33 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
Measure and sift flour, baking powder and salt in a bowl.
Using two knives cut in margarine or butter until a coarse meal-like consistency is reached.
Measure milk, slowly add this to the mixture, while stirring with a fork.
Add milk only to dry areas.
Reserve the last two tablespoons.
Check the consistency before adding more.
The dough should be soft, pliable and non-sticky.
Form into a ball.
Place on a slightly floured board, and knead half a dozen times.
Roll out scones till 1 cm (1/2 in) thick.
Cut into rounds using a 5 cm (2 in) biscuit cutter.
Place on an ungreased baking sheet and bake in a 220°C (425°F) oven for 12-15 minutes.
They will be done when a light golden brown with raised layered sides.