Plain Scones

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • ½ lb. (240 g.) flour
  • 2 teaspoons caster sugar

Method

Rub the butter into the flour and mix in the sugar and salt. Mix to a stiff dough with a very little milk. Knead for a minute on a floured board and then roll out ¾ inch (2 cm.) thick. Cut into rounds with