Scones

2 cups self-rising flour
3 Tb butter
1/2 cup milk
pinch of salt


Sieve flour into a bowl and rub in the butter quickly and lightly with fingertips. Add the salt and then, using a round bladed knife, mix in the milk a little at a time. With floured hands knead lightly to a soft dough, adding a bit more milk if necessary. Roll out evenly but lightly about a finger's thickness on a floured board. Cut out with a pastry cutter using sharp quick motion, but do not twist or the scones will distort as they bake. Cook on a greased baking sheet on highest rack of a 425* oven for 12-15 min.

Can substitute wholewheat flour for 1/2 of flour.