by Sarah Leahy
(Makes about 12)
1. Pre-heat oven to 425° F (22° C).
2. Sift the flour into a bowl and rub the butter into it rapidly, using your fingertips.
3. Stir in the sugar and salt, and then mix in the milk little by little.
4. Knead the mixture to a soft dough; add a little more milk if necessary.
5. Lay the dough out onto a floured pastry board and roll out the dough to a thickness, no less than ¾ inches, using a rolling pin.
6. Take a 1 ½-2 inch pastry cutter and place it on the dough, pushing it all the way through (make sure not to twist the cutter).
7. Repeat this until all of your dough has been used.
8. Place the scones on a greased baking sheet and add a little flour to the top of all the scones before baking.
9. Bake the scones for 12-15 minutes or when the scones look a crisp golden-brown.
10. Cool them on a wire rack.
The scones taste best warm and with some jam, butter or whipped cream. Also, a cup of tea compliments the treat nicely for an after-lunch treat. (For an authentic British experience, pronounce these treats “SKONS.”)