Ingredients

• 8 oz (1 3/4 to 2 cups) sifted, self-raising Flour (or all-purpose flour with 2 tsp baking powder)

• 1 oz (1/8 cup) sugar

• 1 oz (1/4 stick) butter

• 4 oz (1/2 cup) milk (I used buttermilk)

• 1 egg

• pinch of salt

• 2 oz (1/4 cup) raisins, or currants-optional

Instructions

1. In a large bowl, cream the butter and sugar, then add the egg.

2. Add the milk, then the flour and salt, and mix until it comes together into a dough. (If adding raisins or currants, do so at this time.)

3. Turn out onto floured surface and fold over until smooth and divide in two. Roll out each half and cut into 4 quarters.

4. Place on preheated griddle set at about medium high to test, (if some flour turns light brown in a few seconds, it is ready). Turn the scones when they have risen, and the bottoms are dark colored.

5. Continue to cook until the other side is also well-colored and scone is cooked entirely.

6. Remove from heat and cool in a kitchen towel for a few minutes before serving.

7. Serve while warm with butter, jam and/or cream and some hot tea.

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