|Self raising flour||2 Cup (32 tbs)|
|Butter||15 Gram, chopped|
|Milk||1 Cup (16 tbs)|
Sift flour and sugar into medium bowl; rub in butter with fingertips.
Make well in centre of ingredients, add almost all the milk at once.
Using a knife, "cut" the milk through the flour mixture to mix to a soft, sticky dough.
Add remaining milk only if needed for correct consistency.
Turn dough from bowl onto lightly floured surface.
Knead lightly until smooth.
Press dough out gently and evenly to approximately 2cm thickness.
Don't use too much flour on the board or the balance of ingredients will be upset.
Dip 5cm cutter into flour, cut as many rounds as you can from the piece of dough.
Place scones side by side, just touching, in lightly greased 20cm sandwich pan.
Gently knead dough into round shape again; the scones from the second handling will not be quite as light as those from the first.
When patting the dough out, leave it a little thicker than the first time.
Brush tops with a little extra milk.
Bake in a very hot oven for about 15 minutes, or until tops are browned and scones sound hollow when tapped with fingertips.